Chef Biography

Jared Yazvac
After growing up in a family that was all about cooking, Jared Yazvac will tell you the kitchen is a very natural place for him to be. His mother, a physician, and his father, an artist, were both great cooks. His grandmother even owned her own restaurant. Not surprisingly, Jared claims that he learned to scramble his first egg when he was only four-years-old.

Jared was born in Florida but spent the majority of his life living in New Orleans. "It's very hard not to be enthusiastic about food living in New Orleans," Jared explains. This is the place that is home to Jared’s first cooking experience. After leaving New Orleans and a brief stay in Columbus, Jared moved to Seattle where he worked in various seafood and fine dining establishments throughout the city. With the strong Pacific Rim influence on the local cuisine, Seattle was a great place for him to learn new and exotic culinary techniques.

After Jared and his wife had their first son, they decided to return to Columbus to be closer to family. One of the last restaurants that Jared and his wife ate at before leaving Columbus years earlier was the newly opened Cameron's Contemporary American Cuisine (now Cameron’s American Bistro) in Worthington. "I was blown away by the cuisine and knew that this was where I wanted to work." When he and his wife returned to Columbus, Jared was welcomed into the Cameron Mitchell Restaurants family when he took the position as Executive Chef of Columbus Fish Market in Grandview.

In the summer of 2003 Jared was transferred to The Ocean Club at Easton Town Center. When the company decided to re-concept the restaurant into Mitchell’s Ocean Club in 2006, Chef Jared played a lead role in the redefinition of the menu and cuisine. Even today he still continues to play a vital role at Mitchell’s Ocean Club, where he is constantly concocting new ideas and menu items to make the restaurant the very best it can be.