By Chef Jared

Jared was raised in east Tennessee on the outskirts of the Great Smoky Mountains National Park. Trained in classical French techniques, Jared’s approach to food is about elevating flavors without forgetting where the food (or he) came from. Over 20 years as a chef, he worked at three 3-Michelin Star restaurants, including French Laundry by Thomas Keller, The Restaurant at Meadowood by Christopher Kostow, and Alinea by Grant Achatz, as well as 2-Michelin Star restaurants like Coi by Daniel Patterson, and numerous James Beard Award-winning restaurants. His latest adventure was serving as the Executive Chef at The Ritz-Carlton Highball & Harvest in Orlando, FL.

He also served as a culinary instructor at the prestigious Le Cordon Bleu, pursuing a passion for teaching and earning a Silver Award from President Obama for his work on school health and nutrition.

Today, he's bringing his favorite part of being a chef—the creative and intimate experience of Chef's Table—to Lake Nona.