Rêve’s journey begins with that of Chef Jacob M. Stull. Tracing his roots back to the quiet town of Frederick, Maryland, nestled near the scenic Appalachian Trail and on the edge of West Virginia, Chef Jacob attributes his early love of cooking to his family’s French heritage, New England’s rugged culinary culture, and the lands he explored.

After sharpening his skills in the DC Metro area and acclaimed Southern food cities like Charleston and New Orleans, Jacob rose through the ranks at prestigious, James Beard-nominated restaurants such as Brennan’s and Doris Metropolitan, where he served as pastry chef.

Initially moving to Alabama to begin his family, Chef Jacob was approached by James Beard-acclaimed Concentrics Group to open and lead both a French Brasserie and a rooftop Gastro Bar at the celebrated Elamite Hotel in Tuscaloosa. There, he introduced fine dining to a new audience, reviving forgotten dishes from the Escoffier era while exploring the richness of the Gulf and Southern terrain. Foraging sea beans from the coast and sourcing rabbit from Mississippi were some of his favorite memories from that time. Alabama’s untapped bounty began to reveal itself, forming unexpected bridges between Jacob’s French lineage and Southern roots. He was also finding Alabama full of untapped potential, especially in two rising stars among his cooks. Chef Caitlyn Cole and Chef John Smith came under his mentorship in the process of opening the restaurants and began to grow exponentially in skill. Over time, their passions became clear as they found their homes within the kitchen.

When the hotel changed ownership and the concept shifted, the three chose to bet on themselves, buying into a shared dream. They set their sights on Birmingham, launching a pop-up with the bold ambition of bringing a refined, chef-driven tasting menu to the state of Alabama. With no big investors, just a belief in something bigger, Rêve was born.

During the early days of the pop-up, Blake Boyd joined the team and quickly began helping shape both service and the guest experience. He worked closely with Jacob and Cate to build a beverage program that complemented the food rather than overshadowed it—one rooted in French wines, technique-driven cocktails, and thoughtful pairings. Every drink, from savory and molecular to sweet and indulgent, is designed to echo the intention of the kitchen as a true extension of the plate rather than a flashy distraction with a kitschy name.

Following the success of the pop-up, Rêve found its permanent home in a tucked-away space beside the historic Pizitz Building. There, the team expanded their vision into a fully formed restaurant: intimate, creative, and unapologetically original. Together, they created something rare—a deeply personal fine dining experience grounded in Alabama’s ingredients and cultural identity, yet elevated and imaginative.

Rêve isn’t just a restaurant for us. It’s a vision realized by culinary and service professionals determined to reimagine what Alabama dining can be: accessible, unforgettable, and rooted in reverence for tradition and creativity alike. Thank you for joining our story and allowing us to be a part of yours.