Chef Jared Doob's career in the culinary arts is based on a long standing interest in the farm to table dynamic that underlies what we eat. This led him to pursue a degree from the California Culinary Academy where he graduated on the Dean's list and was in the top 5% of his class.

Other professional experience has included a six year stint at Restaurant LuLu in San Francisco where, as Executive Chef, he received a 3-star review from the San Francisco Chronicle's Michael Bauer and helped to put the restaurant back on that paper's annual "Top 100 Restaurants" list.

Noted chefs who Doob cites as having influenced his approach to cooking include Reed Heron, Jody Denton and Bruce Hill.

Most recently Doob was the Director of Kitchen Operations for the 13 unit DSE Restaurant Corporation whose Bay Area properties include Joe DiMaggio's in San Francisco, McCovey's in Walnut Creek, and Maria Maria in Walnut Creek and Mill Valley.

Now 38 years old, Doob grew up in the Bay Area and currently resides in Walnut Creek, California with his wife and son. When not in a Chalet kitchen, he enjoys cooking for and spending time with family and friends.