Alright – so today we’ve got the honor of introducing you to DeAndre Jacob. We think you’ll enjoy our conversation, we’ve shared it below.

DeAndre, appreciate you joining us today. We’d love to hear the backstory behind a risk you’ve taken – whether big or small, walk us through what it was like and how it ultimately turned out.

Five years ago, I took a bold step into the corporate world, leaving behind the restaurant industry. My mission was clear: to craft a stellar corporate resume by mastering every aspect of corporate building, from catering to banquet services and cooking. Driven by a burning goal to increase my earning potential, Additionally, I believed that including notable accounts such as the Federal Reserve ,Ford Foundation,Disney and cooking for the grand opening of the Millennium Hotel (M Social) in Manhattan, NYC, as well as Comic-Con and Fanatic Fest, on my resume would make it more effective and help it stand out. Through perseverance and determination, I overcame numerous challenges while nurturing my creative passion for hip-hop, showcased through 11 album’s in two years (currently standing at 30 albums ) .successfully transitioned into a senior role at a catering company, unlocking opportunities to cook for accounts like Netflix and Amazon including Hulu..

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’m Chef DeAndre Jacob also known as rapper Johnny Tough . Six years as a music artist. 15 years as a Chef . At 19, I embarked on an incredible journey, landing a catering internship at MTV Restaurant Associates (RA) in 2012 . While I was in culinary school . I had the privilege of working as a catering prep for the executive floor, serving esteemed clients like MTV, Nickelodeon, and BET. This opportunity paved the way for my first chef job at the Sheraton in the Hilton Garden Inn,

where I honed my skills in buffet-style cooking for hotel guests. One of my most cherished moments was catering a banquet for executives, where I received my first standard innovation award,

a milestone that meant the world to me at the time. From there, I transitioned to the U.S. Open (Billie Jean King tennis center) where I’ve had the incredible opportunity to work for 14 years, navigating various roles including match production and cooking on the line in some years. My decade-long journey in the restaurant industry has been a rich learning experience, equipping me with skills like oyster shucking and management expertise. I’ve had the privilege of cooking at esteemed restaurants such as Modern Love and Dinosaur Barbecue in Brooklyn, New York, as well as under the guidance of celebrity chef Steven Del Lima.
Throughout my 10-year tenure in the restaurant industry I’ve come to understand the true value of hard work, having held positions like busser, prep, and line cook.

In 2020, I was proud to contribute to New York Presbyterian’s culinary efforts during the COVID pandemic – a moment that may have gone unnoticed, but not unvalued. Two years later, I embarked oh on a new chapter in corporate catering and hospitality, working with top-tier clients like L’Oreal, Amazon, and Google. The highlight of my journey came in 2023 when I collaborated with Food Network’s Marcus Samuelsson on the grand opening of the Perelman Performing Arts Center, an event that drew congratulatory remarks from former Mayor Mike Bloomberg. Later that year, during Christmas, I experienced another career highlight by catering for Good Morning America.

In 2025, I seized the extraordinary opportunity to cook for Fanatic Fest and Comic Con, while also assembling a dream team of culinary legends for a pool project. I had the privilege of showcasing my skills at the renowned Millennium Hotel (M Social) in Manhattan, NYC. Through relentless dedication and perseverance, I was empowered to give back to the community, serving at Brewery Mission, where we looked out for the homeless, and participating in gift-wrapping for the less fortunate during Christmas. This remarkable year culminated in the release of my 30th album, ‘Never Mind Part Two: The Life of a Culinary Legend’.

Can you share a story from your journey that illustrates your resilience?

At 19, life presented me with a significant challenge when the group home I called my home on Long Island, New York, unexpectedly closed, forcing me back to the vibrant streets of the 5 boroughs. The surroundings I encountered were marred by decay, crime, pessimism, substance abuse, and alcoholism. Yet, enrolling in culinary school ignited a beacon of hope within me, paving the way for a brighter future, and it stands as the most empowering decision I’ve ever made. It was a deliberate choice to diverge from the path of adversity. Through my culinary journey, I discovered that the more I pushed myself, the more resilient I became, effectively distancing myself from detrimental influences.

Can you tell us about a time you’ve had to pivot?

In my personal life, my brother was murdered . It changed me for the rest of my life. It brought a level of focus in me that I didn’t have when he was alive. I was so angry because my brother was my best friend. I didn’t think I could come back from that type of loss for what I had to do was pivot and refocus and get disciplined. I’ve been sober for six years. I’m in the gym four times will be and for the last seven months I’ve been a vegetarian , I had to change the way I do things professionally and the way I think. Being more kind and patient with people became my new focus

Contact Info:

• Instagram: _johnnytough
• Facebook: Deandre Jacob
• Youtube: Johnny Tough
• Other: deandrejacob1000@gmail.com

Image Credits

Deandre Jacob