JARED COOK
EXECUTIVE CHEF/PARTNER, RJB RESTAURANT GROUP
WHY: Executive chef and operator of several restaurants in OC, such as Bloom, Olea and Ironwood, alongside partners at San Clemente-based RJB Group.
IN THE NEWS: Opened seventh restaurant in OC for RJB, pizzeria Parlor Wood Fire Kitchen & Cocktails in San Clemente in July, across from first venture Vine, with partners Russ Bendel Jr., Beverage Director Gabe Whorley and Operations VP Kyle Simpson.
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: “I loved everything about food service and being in a restaurant, whether it was nice or not. It’s always been a huge passion. I never considered doing anything else.”
