The restaurant industry is known for its high stakes, long hours, and relentless pressure. But behind the late nights and full houses are real people navigating complex challenges both on and off the floor. Chef Dan Jacobs, co-owner of Milwaukee’s Dandan and EsterEv, is one of those people.
Working in a high-stress industry can take a toll. What are some ways you take care of your mental health?
I deliberately make time for myself to prioritize my mental health. A couple activities that I enjoy solo include bike riding, working out, swimming, and playing video games after my wife goes to bed.
Take us back to the early days of your career. How did your approach to cooking—and your role as a chef and restaurateur—evolve after your diagnosis with Kennedy’s disease?
My cooking style and my personal lifestyle has evolved—and is still evolving, since my diagnosis. Originally, it didn’t seem like too big of a change in my lifestyle, but since it’s a degenerative disease that only gets worse with time, I went from wearing no leg braces to wearing two. I went from running several miles a day and playing basketball to struggling to get up the stairs without help.
This all put things into perspective for me, and it affected my cooking style. Now, I cook with more intention and less ingredients, but that also has to do with having a few more years under my belt.
What do you wish more people in the industry talked about?
I wish more people talked about what aging looks like in the industry. How we continue to do this at a high level when our bodies aren’t the same as they were in our 20s and 30s.
What inspired you to start Dim Sum Give Some, your charitable event benefiting the Kennedy’s Disease Association?
It all started after my second trip to the neurologist. I thought I would walk out of that appointment with a treatment plan or medication of some sort. But no, there was no cure or treatment. That’s when it really sunk in. At first, that reality made me really angry, but then I channeled that energy into figuring out how to make a difference. I’m not a doctor or a scientist, but I am a chef who can cook and raise money for the people who can find the answers. That’s when Dim Sum Give Some started.
What was your Top Chef experience like? Did it teach you anything that you still apply in your business today?
What did it not teach me? It taught me about myself, about life, the work, and the importance of community. The biggest lesson I learned is to stay true to myself, whether it’s about cooking or not. I was forced to get really comfortable in my own skin, and I’m so grateful for that. If people don’t like you for who you are, so be it.
Chef Dan’s story is a powerful reminder that even the toughest challenges can lead to stronger communities and deeper purpose. Learn more about Dim Sum Give Some here, or visit DanDan and EsterEv to experience his work first hand.
