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JARED N. GROSS
Chef de Cusine, Napa
Jared Gross began his culinary career in 1997 as part of an externship program with The Peabody Orlando, under the expert guidance of Karl Edlbauer, corporate executive chef for Peabody Hotel Group.
Following his externship, Chef Jared was hired full-time and held a lead position at Capriccio, one of The Peabody Orlando's hallmark restaurants. Meanwhile, he cross-trained in all areas of the hotel's food operations including, banquets, garde manger, pastry shop and at all three award-winning restaurants, Dux, Capriccio and the B-Line Diner. In addition, he assisted in the development and presentation of the hotel's monthly wine pairing dinners. Two years later, he was promoted to sous chef, a meteoric rise for any young chef.
As he developed his management skills, he became proficient in menu development, placing food orders, managing staff and joined the hotel's mentor program.
In 2003, Chef Jared was appointed chef de cuisine of the newly re-conceptualized Capriccio Grill® Italian Steakhouse, a new twist on the old Capriccio concept. Under his supervision, Capriccio Grill was honored with numerous awards, including the DiRoNa Award of Excellence and the AAA Four Diamond Culinary Award of Excellence. A few years later, Chef Jared became the Four-Star, Four Diamond fine dining restaurant chef of Dux.
Most recently, in July 2010, Chef Jared was named chef de cuisine of Napa, a Napa Valley wine-themed restaurant part of the hotel's $450 million expansion. An innovative farm-to-fork concept restaurant, Napa, provides organic selections offering guests the freshest, most sustainable dining experiences possible.
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