When I dined at Anhelo, an up-and-coming, fine-dining establishment in Old Town Scottsdale, I was blown away by the immaculate service, diverse wine selection and gourmet fare that was equally artistic as it was delicious. As I enjoyed my meal, I began to paint a picture of the chef’s journey. I imagined someone who knew they wanted to pursue a culinary path from an early age, attended school to hone their craft and began their professional career.
After speaking with Chef Ivan Jacobo, I quickly learned that was not his path. His journey to success was one taken on a more beaten path, faced with adversity and challenges that would have led many to quit. Jacobo is an inspiration and a testament to dreamers, proving that anything is possible when you have unwavering determination and a vision too bright to be shaded by life’s curveballs.
Jacobo’s original ambition was to become a mechanic, a love for cars evident at a young age. However, after developing an interest in Food Network shows and discussing them with his friends, he decided to make a career change and pivot into the culinary scene.
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Drawn to the immediate feeling of accomplishment that being a chef brings, Jacobo attended culinary school. He later secured an internship at a restaurant on a golf course, which evolved into a full-time position and ultimately led him to drop out of school.
With his go-getter attitude, Jacobo does not steer away from fear; instead, it fuels him. “I would rather try something and fail than have the feeling of regret,” Jacobo says. “I have carried that mindset throughout my career.”
Jacobo expanded his culinary horizons through trial and experimentation, acquiring the refined skills needed for fine dining after work hours. “The golf course restaurant wouldn’t make things like foie gras,” the chef explains. “I would take my paycheck and spend the money on the tools I needed to make dishes I was interested in. I watched YouTube videos as well.”
By the age of 19, Jacobo had earned a Sous Chef position. The grueling hours, however, left him burned out, so he used his life savings to launch a food truck. “I’ve opened everything, including restaurants, with very little money. There has been no financial backing whatsoever.”
Despite his initial failure with the food truck, Jacobo prevailed, venturing into the pop-up scene by donating his culinary skills to raise money for charity and hosting private dinners for the highest bidder; a decision that ultimately put him on the map and paved the way for him to eventually launch Anhelo.
Pop-ups were a passion of Jacobo’s, an outlet for his creativity to shine without limits. While maintaining full-time employment in restaurants, Jacobo strengthened his industry knowledge while pursuing what made him happy. When he was offered a promotion to become the executive chef at Eddie Merlot’s, Jacobo declined because it would prevent him from conducting his pop-ups. He put in his two weeks at Eddie’s the next day; it was a catalyst that led to the realization of his true dream: owning his own restaurant.
With his pop-up business gaining popularity, Jacobo was able to start Hidden Kitchen, a restaurant in downtown Phoenix. “We opened the restaurant with $100,000. The decor was cheap because it was all we could afford.” Jacobo’s focus was on the service and quality of the food, rather than the restaurant’s overall aesthetic.
Jacobo’s culinary expertise earned him both success and recognition, leading the owner of prime real estate in the heart of Old Town to approve his application request for the lot to Anhelo, just blocks away from the famed Cafe Monarch. “Anhelo was a dream project for me,” he says.
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While Anhelo is considered fine dining in terms of cuisine quality and service, the price tag is affordable. “I didn’t want to do a fine-dining restaurant because I could never afford fine dining growing up,” Jacobo says. “I wanted my restaurant to be accessible to everyone.”
Offering both a tasting menu and à la carte, Anhelo is a hidden gem that welcomes all. With popular hip-hop music reimagined as jazz instrumentals, the restaurant’s ambiance is lively yet sophisticated, attracting both younger and older crowds. The open-concept restaurant is meticulously designed to feel like a gathering place where all can come and enjoy the company of those around them. Chef Jacobo also offers restaurant tours at the end of the tasting menu, showcasing how his hard work and determination have paid off.
The food speaks for itself. Innovative dishes, paired perfectly with high-quality wines, make up the menu. Chef Jacobo is always learning new techniques and experimenting with eccentric flavor combinations to elevate his cuisine. Expect to be blown away by the white-glove service and exotic flavor combinations that awaken the palate.
Jacobo’s story is a hallmark example of how passion, grit and dedication can lead to the achievement of dreams.
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