01/14/2026
Meet the incredible chefs bringing Chefs for a Cause to life 👏🍽️ We’re honored to be joined by these talented culinary partners who are donating their time and creativity in support of Jacob’s Chance:
• Chef Kay | Breaking Bread Co: Chef Kay is the owner and creative force behind The Breaking Bread Company, a Richmond-based catering brand celebrated for bold flavors and heart-centered hospitality. A respected chef, entrepreneur, and cooking instructor, she also serves as the Culinary Arts Lead and Instructor for the Jacob’s Chance Culinary Arts Program, mentoring and empowering students through food. Chef Kay is honored to support Jacob’s Chance and the mission of Chefs for a Cause through both service and cuisine.
• Chef Alex | Natalie’s: Alex is the Executive Chef at Natalie’s, where he serves traditional Lebanese and modern Mediterranean cuisine. He works closely with a staff of varying abilities and is passionate about building leaders of all abilities. He loves to explore the cuisines of cultures around the world and shares them through Natalie’s “Taste of…” series of dinners.
• Chef Tracey | Hobnob: Born and raised in Virginia, Tracey discovered his passion for cooking while working in food and beverage to support his love of golf. After years of experience in catering and kitchen management, he and his wife, Kristin, opened Hobnob in 2017, bringing a seasonal, family-friendly dining experience to Lakeside. With a menu that changes five times a year, while keeping favorites like his sought after shrimp and grits. Tracey takes pride in creating dishes that celebrate the best flavors of the season.
• Chef Andrew | Tarrant’s Cafe: Andrew Peters’ love for cooking began around the table with family and was shaped by years of shared meals and time spent abroad. Those experiences taught him that food is about connection as much as flavor. Andrew is proud to cook for this Chefs for a Cause event and be part of something that brings people together for good.
• Chef Argue | Fall/Line Kitchen and Bar: Chef Argue is 32 years old from the 757, and moved to the 804 about 10 years ago. Richmond was the beginning of his culinary journey, where he began as a part-time dishwasher/cook for a local dive bar. Moving forward with cooking was an easy choice for him: He loves food, he loves people, and he loves music. The cooking industry is an excellent way to incorporate all three. Food is a great unifier across all countries and cultures.
