JARED COOK
EXECUTIVE CHEF/PARTNER
RJB RESTAURANT GROUP
WHY: Executive chef and operator of several restaurants in OC, such as Vine, Olea and
Ironwood, alongside partners at San Clemente-based RJB Group.
IN THE NEWS: Marked the first anniversary of Parlor Wood Fire Kitchen & Cocktails in San
Clemente this year with an expansion. His partners, including Russ Bendel Jr., turned a basement space with a prep kitchen into a dining area with a bar. It features arcade games, darts, three large TV screens and a billiards table with a cover so it can be used for
private dining or overflow seating.
NOTABLE: Named Business Journal’s 2024 Chef of the Year. Interned at French 75, now closed, then worked at Vine when he eventually became Executive Chef. Counts stints at Chat Noir and The Crow Bar and Kitchen.
QUOTABLE: “What’s the best pizza to me? A lot of aspects of Neapolitan, but a crispy crust that doesn’t flop and has that soupy center. Crispy, crispy, crispy is what we are striving for.” — Cook on Parlor’s pizza style
