The small town of Hiawassee, tucked away in the mountains of Northern Georgia, is the place Cellar 335 Chef de Cuisine Jared Bane used to call home. It is also the place he credits for sparking his interest in food; and the place he credits for developing his understanding of food is his grandparents’ U-pick strawberry farm. Having spent a lot of time there as a kid, Jared says the farm is where he fell in love with the idea of what is now known as the “slow food” culture – something he says he practiced his whole life without being aware of what it was.
While attending culinary school at Johnson and Wales University in Charlotte, North Carolina – where he graduated with a Bachelor of Arts degree in Food Service – Jared worked as a line cook and opened BLT Steak in Charlotte. Little did he know, this was just the beginning of a six-year journey with Laurent Tourondel. During college, Jared made BLT Steak his second home, and soon after graduation he seized the opportunity to transfer within the company to a management position at BLT Steak in the Betsy Hotel in Miami’s South Beach. He quickly rose through the ranks to the Executive Sous Chef position and was nominated for, and won, the 2014 Culinary Manager of the Year Award presented by the Greater Miami and Beaches Hotel Association.
Prior to joining Cellar 335, Jared had a brief stint in Charleston working under Mike Lata at his restaurant The Ordinary, before joining up with Chef Tourondel again, this time in New York City. While working within LT Hospitality, Jared also assisted with opening of the company’s first restaurant in Kazakhstan.