Jarrod Huth is an accomplished professional chef with over two decades of culinary experience, including leadership roles at some of the most esteemed restaurants in the country. A Johnson & Wales graduate, Huth trained under industry icons through stages at Alinea, Coi, and The Restaurant at Meadowood, and later rose through the ranks at The French Laundry and Per Se, where he served as Executive Sous Chef. As the opening Executive Chef of Thomas Keller’s TAK Room in New York City, he led a 70-person team and crafted fine dining experiences for hundreds of guests nightly.