Jared Gadbaw

Growing up in a suburb of Detroit, Michigan, Jared Gadbaw spent a lot of time in the kitchen watching and assisting his grandmother as she cooked. Little did he know that the activities he observed in the kitchen as a child would become the building block of his future career. His grandmother and father were both amazing home cooks, and the meals he enjoyed as a child growing up set the stage for his future interests in cooking and food, working in bakeries and restaurants throughout his childhood, and later attending school to learn about the hospitality industry.

In 2001, Gadbaw graduated from Michigan State University with a Bachelors Degree in Hospitality Business. There, he learned the basics of restaurant management—from how to cost a kitchen to the best sanitation practices to employ. Upon graduating, Gadbaw spent three months traveling Europe and exploring the many different cuisines the continent had to offer. Upon returning to the states, Gadbaw made the decision to attend culinary school, and enrolled in The French Culinary Institute in New York City.

He graduated from FCI in 2003, and got a job working as a line cook at Jefferson Restaurant in New York City in June 2003. In November 2003, Gadbaw was given an opportunity to work under David Pasternack at New York restaurant Esca. It was here that Gadbaw was introduced to Italian cuisine—learning to prepare fishes and pastas. In July of 2004, Gadbaw was offered the position of Sous Chef at Django, managing the 2 star kitchen of the French Mediterranean restaurant.

In May 2006, Gadbaw joined the team at Eleven Madison Park, hired by Chef Daniel Humm as a tournant. Here, he managed the day to day operations of the busy French kitchen, helping the restaurant achieve three stars from The New York Times. In September 2007, Gadbaw joined forces with Executive Chef Michael White and Restaurateur Chris Cannon at Alto as the restaurant’s Sous Chef. Gadbaw learned about the unique culinary style of Northern Italy, and under White’s tutelage, gained an intimate understanding of Italian cuisine.

In June 2009, White and Cannon opened their third New York City restaurant, Marea, introducing the coastal cuisines of Italy to Manhattan. Gadbaw was brought onto the project as Chef de Cuisine of the restaurant, and has received national acclaim for his deft culinary skill and impeccable technique with seafood.