Dufreche, born and raised in Ponchatoula, LA, grew up in a family of great home cooks, sparking his interest in food at an early age. While attending LSU, Jake’s interest in a professional culinary career grew, leading him to eventually start working his way to line cook at Jacmel in Hammond, LA. In 2010, Jake attended the Culinary Institute of America in Hyde Park, NY and graduated in 2011. He stayed connected with his Southern roots while at the CIA by interning at Susan Spicer’s Bayona in New Orleans. After returning to the South, Jake worked in several restaurants in Southeast Louisiana before joining Link Restaurant Group as a tournant at Butcher early 2017. He was then promoted to Sous-Chef before accepting the position of Chef de Cuisine.