Cleveland, Ohio, USA native Jarrod Verbiak is the one-time protégé of Daniel Boulud, one of America’s leading culinary authorities and considered among the most revered French chefs in New York. But he grew up in the small town of Medina, Ohio under the culinary exemple of his Slovak and Hungarian grandmothers, who cooked “from their hearts and Eastern European traditions”. He began paying his culinary dues long before leaving Ohio, in a high school vocational programme that led to his first restaurant job at the age of 16. Showing the determination and focus it takes to become a cook, he humbly started as a dishwasher at Ohio's Grand Market Café, the best restaurant in the area. The experience motivated him to study at the culinary Institute of America, which included an 18-week externship with Chef Daniel Boulud in New York which eventually led to a full time position at the world renowned restaurant upon graduation.
Since 2002, he has embarked on a culinary odyssey through Daniel Boulud's kitchens. During his first three years under Boulud's guidance as a cook at Daniel in New York, his all too apparent energy and skill won him a Jean-Louis Palladin Foundation scholarship to train with salami expert Dan Lathemand at his organic pig farm in Oxford, Mississippi. From 2005 to 2007 he was chef de partie at Daniel Boulud Brasserie in Las Vegas. Jarrod's next stop was Pal Beach's Brazilian Court Hotel, where he spent a year as sous chef at Café Boulud, considered one of South Florida's top dining destinations.
He next gained international exposure during two years as executive sous chef at Maison Boulud in Beijing, before his latest appointment as chef de cuisine at Bistrot B. Of this impressive culinary journey, he says: "Every step along the way was about being part of a team and working with and learning from an accomplished chef. We are constantly challenging ourselves and each other to be more precise in our cooking, working cohesively to fine tune our craft and service. Collaboration always brings out my best creative work."