Jake Atkinson

Chef Jake Atkinson brings a deeply rooted work ethic, a passion for mentorship, and a commitment to ingredient-driven cuisine to his role as Executive Sous Chef at Aiona. A Sacramento-based culinary professional, his career has been shaped by hands-on experience, discipline, and a steady rise through the ranks of the region’s kitchens.

Largely self-taught, Jake began his journey just after high school as a dishwasher at Café Mahjaic in Lotus, California. From there, he worked his way through kitchens across Folsom, El Dorado Hills, and the greater Sacramento area, building a strong foundation through experience and persistence. His introduction to fine dining came at Hawks Restaurant in Granite Bay, where he trained under Chef Mike Fagnoni, Ed Lopez, and Derek Sawyer, developing his approach to refined California cuisine grounded in classical French technique.

Jake later advanced his career with Nugget Markets, rising to Chef de Cuisine during the COVID-19 pandemic, where he led high-volume teams with a focus on consistency, quality, and operational excellence. He has remained an active presence in Sacramento’s farm-to-fork community, contributing to multiple Tower Bridge Dinners and collaborating with respected chefs including Patricio Wise and Brad Cecchi. His recent work includes time with the team at Nixtaco, further expanding his range and perspective.

Before joining Aiona, Jake held the role of Executive Sous Chef at the Sacramento Marriott Rancho Cordova, leading banquet operations and the culinary program at Formaggio Taverna & Patio. Alongside his work in the kitchen, he founded Big Jake’s Sauce and Chef Jake Culinary, a reflection of his entrepreneurial drive and ongoing commitment to his craft.

At Aiona, Chef Jake brings a steady, grounded presence to the kitchen. Known for being level-headed and deeply hardworking, he is passionate about developing young cooks and passing on technique to the next generation. He approaches hospitality with the belief that a truly memorable experience goes beyond the food—it’s about the energy, the fire, and the feeling guests carry with them long after they leave.

Outside of the kitchen, Jake enjoys traveling the world with his wife, hiking, spending time with their dogs, and listening to music across genres.