Biography

 

JARED A HUCKS, Chef

 

 

Jared was raised in Atlanta, Georgia, enjoying the tradition of southern comfort food and exploring the many facets of ethnic cuisines.  Growing up in a creative family of artists, food became his artistic medium.  Having traveled and worked on five continents, Jared brings a wealth of worldly experience to his culinary art.

In 1996, he began his cooking career as Chef de Commis at La Strada, a popular Trittoria in Roswell, Georgia. His diligence and high standards earned him a quick promotion to Chef de Partie. Jared continued in the same role at the Alleycatz French Bistro & Jazz Club in Boulder, Colorado under well-known Chef Jim Nardulli of New Orleans.

Eager to expand his experience into higher levels of fine dining, Jared moved to Vail, Colorado in the central Rocky Mountains. He was accepted as Chef de Partie at award-winning La Tour French Restaurant under James Beard Honoree, Chef Paul Ferzacca.

Having a rich diversity of practical experience, Jared then enrolled in New York’s French Culinary Institute where he graduated with honors. While attending FCI, he worked as Chef de Tournant at Baldoria Restaurant in Midtown Manhattan with Owner Frank Pellegrino & Executive Chef Michael Shiel.

After FCI, he returned to La Tour Restaurant in the role of Sous Chef for an additional two years.  In 2002, he joined the culinary team at the Vail Cascade Resort & Spa as Chef de Cuisine at Chaps Grill & Chophouse under Executive Chef Michael Beck. Chaps was subsequently awarded the prestigious AAA Four Diamond Award making it the only Four Diamond Chophouse in Colorado.

In 2006, Jared embarked on a world tour of discovery enjoying adventures in South America, New Zealand, Australia, Asia, Africa and Europe. The Sydney Opera House served as his next professional home with a position as Chef de Partie for renowned Chef Guillaume Brahimi at his internationally acclaimed 3 hat restaurant Guillaume at Bennelong.

During travels in Thailand, Jared was recruited by the Baan Rim Pa Restaurant Group as Head Chef at Da Maurizio Restaurant.  He played an integral role in a complete kitchen renovation and improvement of the concept and quality of Da Maurizio’s award-winning menu.  Jared and Owner Maurizio Laureri collaborated to achieve a balance between traditional and innovative Italian cookery to create the seasonal menus at Da Maurizio.  Maurizio’s knowledge & passion for food complemented Jared’s devotion to the Culinary Arts and the interplay brought the award-winning restaurant to new heights.

His time with Da Maurizio included a trip to Italy in autumn of 2009 for training in the kitchen of Zi Peppe Restaurant in Monte Flavio (a small mountain village outside of Rome) and a gastronomic tour through the northern regions.  Wanting to live and work in a European country, he began planning his return to Europe.  It was exactly a year later that Jared left Thailand to fulfill his ambition to work in a 3 Michelin star restaurant in Spain.  He was invited to work for 1 year at Restaurant Arzak in San Sebastian, Spain under Chefs Juan Mari & Elena Arzak.

In April of 2012, Elena Arzak was awarded the Veuve Clicquot ‘World’s Best Female Chef 2012’.  The restaurant itself was awarded for the 2nd consecutive year ‘World’s 8th Best Restaurant’ in the 10th annual ‘World’s Top 50 Restaurants’ presented by Restaurant Magazine.

It was in Spain that he was immersed into the cooking revolution that Chefs such as Juan Mari Arzak and Ferran Adria started before the turn of the century.

In November of 2012, Jared was invited by Chef Rene Redzepi to attend a 6-week apprenticeship at his highly acclaimed, 2 Michelin star restaurant ‘Noma’ in Copenhagen, Denmark.  For 3 consecutive years, Noma was celebrated as ‘World’s Best Restaurant’ presented by Restaurant Magazine.  In spring of 2014, Noma regained its’ title as #1 in the world.

In March of 2013, Jared was invited by Chef Anne Quatrano to join her culinary team at Bacchanalia Restaurant in Atlanta, Ga.  He made himself familiar with the local restaurant industry and experienced what the best of Atlanta had to offer.

In autumn of 2013, Jared came together with local Barman Adam Fox to create the increasingly popular supper club, Dogwood Table. Initially, Jared created the concept to explore what kind of tastes Atlantans would be interested in.  They named their event series after the popular tree found throughout Georgia, symbolizing diners coming together, rooted in a seasonal experience that celebrates the region, and influenced by the cultures both Jared and Adam experienced in their widespread work and travels.

In early 2014, Jared formed Alden Eating House LLC., which is a catering company that provides private chef services around Atlanta.

 

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