curriculum vitae

Jared A Hucks

USA +1 (404) 889 0607,  Email Chef Jared Hucks

 

Focus

I aim to evolve my awareness of Gastronomy through curiosity, creativity and the study / practice of traditional ideals and avant-garde methods while utilizing the best organic, natural and sustainable ingredients available.  In turn, I seek to bestow happiness and sensual pleasure in what we strive to know as an inspiring dining experience. I am looking for an opportunity to contribute and learn with an elite team of individuals.

 

Education

Noma Restaurant.  Copenhagen, Denmark.  (Nov. 2012 – Dec. 2012)

Stagiaire / Apprenticeship

 

Restaurant Arzak.  San Sebastian, Spain.  (Nov. 2011 – Nov. 2012)

Certificado – Academia de Arzak 

 

The Captain’s Galley.   Caithness, United Kingdom.  (Dec. 2010, July 2011, Jan 2013)

Consultant Chef / Exchange    

 

Zi Peppe Restaurant.  Monte  Flavio, Italy.   (Oct. 2009)

Stagiaire / Apprenticeship  

 

The French Culinary Institute- New York, N.Y .   ( Nov. 2000)

Grande Diploma in Classic French Cooking with ‘Honor of Distinction’

 

Experience

Chef/Owner (May 2013 – Present)

Alden Eating House LLC.

  • Catering private events in clients’ homes in the greater Atlanta area and beyond
  • Hors d’oeuvre & cocktail functions, wine pairing dinners and buffet events
  • Operating an in-house garden and commercial kitchen
  • Managing a small team of 8- both service and kitchen
  • Event planning and oversight
  • Media management- website and social media
  • ***Charity dinnersUNICEF, Make-A-Wish, Ecole Francaise, Shepherd Center, Meals-On-Wheels
  • Dogwood Table pop-up, fine dining supper-club series in Atlanta, Ga.

 

Chef de platos principales- partida de Pello (Nov. 2011 – Nov. 2012)

Restaurant Arzak.  San Sebastian, Spain

  • 3 Michelin Stars
  • ‘World’s 8th Best Restaurant’ Restaurant Magazine
  • ‘World’s Best Female Chef’ 2012 by Veuve Clicquot                  
  • New Basque Cuisine, supervision of 4  apprentices
  • Execution of daily recipes and mise en place
  • Training in preparation techniques, cooking procedures and plating
  • Delegate daily operation in the station (main plates)
  • Requisitioning and receiving of product
  • Performing kitchen tours and duties of Patron Chef
  • Creating Spreadsheets / Prep lists

 

Executive Chef (Sept. 2008 – Sept. 2010)

Da Maurizio Restaurant– Baan Rim Pa Restaurant Group – Phuket, Thailand

  • Thailand Tattler ‘Best Restaurant’ 2008, 2009 & 2010
  • Contemporary Italian Cuisine, supervising a culinary team of 10
  • Menu Development (a la carte & tasting menus, holiday & special event menus)
  • Training, cooking demos & instruction on procedures
  • Calculation & food cost control
  • Kitchen renovation & design
  • Research, sourcing & ordering of all products- supplier relations
  • Coordinate & expedite food service
  • Implement sanitation procedures, enforce hygiene regulations

 

Chef de Partie (Dec. 2006 – Dec. 2007)

Guillaume at Bennelong – Sydney Opera House – Sydney, Australia

  • Gourmet Traveler Australia – Three  Stars
  • SMH Good Food Guide – Two Chef’s Hats              
  • Modern Australian Cuisine, supervision of 3 chef de commis
  • Daily preparation and production of Pre-Opera, A La Carte, and Degustation menus.
  • Production of stocks, sauces, consommés, fresh pasta and other mise en place
  • Fabrication of all fish
  • Training in preparation techniques and cooking procedures
  • Organization and quality maintenance of the fish section
  • Requisitioning and receiving of product

 

Chef de Cuisine (June 2002 – May 2006)

Chap’s Grill & Chophouse – Vail Cascade Resort and Spa – Vail, Colorado. USA

  • AAA Four Diamond Award 2003-2006
  • Contemporary American Cuisine – supervising a culinary team of 15
  • Created award-winning menu for Colorado’s only 4 Diamond Chop House
  • High volume, three-meal restaurant with $3 million US in  revenue
  • Created & coordinated all La Carte & Special Event Menus
  • Improved food quality and lowered food cost, expedited food service
  • Labor recruitment, scheduling & training
  • Requisitioning of food products, kitchen supplies and equipment
  • Portioned all proteins,  preserved food as necessary
  • Implemented sanitation procedures, enforced hygiene regulations
  • Monthly and annual written reviews for employees
  • Weekly and monthly F & B manager meetings

Media Events:

  • Taste of Vail, 2003 – 2006
  • Mondovi Winemakers’ Dinners
  • Private Dinner featured on “The Bachelor” 2003
  • Grilling and Chilling, Chef Instructor for cooking classes

 

Sous Chef (Nov 1998 – April 2001)

La Tour Restaurant – Vail, Colorado, USA

  • Vail Daily – ‘Best Restaurant’
  • Contemporary French cuisine – supervised culinary team of 7 chefs & apprentices
  • Responsible for everyday kitchen operation and production
  • Maintained consistency of food quality and cost margins
  • Demonstrated techniques to cooks and advised them on cooking procedures
  • Portioned all proteins & preserved food as necessary
  • Create daily tasting menus and specials
  • Ordering/receiving of all food products & kitchen supplies
  • Enforced sanitation procedures

Special Events:

  •  Luncheons for President Gerald R. Ford
  • Taste of Vail Dinners
  • Winemakers’ Dinners

 

Chef de Tournant (May 2000 – Dec. 2000)

Baldoria Restaurant – New York, N.Y. USA

  • Two Stars – New York Times – Traditional Southern Italian Cuisine 

 

Chef de Partie (May 1997 – Nov. 1998)

Alley Catz Restaurant and Jazz Club – Boulder, Colorado USA

  • French Bistro

 

Chef de Commis (Aug. 1996 – May 1997)

Trittoria La Strada – Atlanta, Georgia. USA 

  • ‘Best  Italian Restaurant’-  Good Food Guide – Northern Italian Cuisine   

 

 

Personal

American Citizen

Marital Status: Single

Date of Birth: April 15, 1977

Place of Birth: Atlanta, Georgia, USA

Language proficiency:  English, Spanish

 

Computer Proficiency: Microsoft Excel, Word, Outlook, Internet, Social Media, Culinary Software & Photoshop.

 

Other Certifications: Rescue Scuba Diver, Emergency Responder: CPR/First Aid

 

 

*References, certificates and publications available upon request.

 

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