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9801 INTERNATIONAL DRIVE
ORLANDO, FLORIDA 32819
TEL: 407.352.4000
FAX: 407.351.0073
RESERVATIONS: 800.PEABODY

JARED N. GROSS

Chef de Cusine, Napa

Chef Jared Gross In 1997, Jared Gross left the cold, snowy winters of York, Pennsylvania, and traveled to Orlando in the sunshine state of Florida. He had an externship lined up with The Peabody Orlando, under the expert tutelage of Karl Edlbauer, corporate executive chef, Peabody Hotel Group. Working as a sous chef at the then Capriccio Italian restaurant, Jared made a big impression on chef Karl.

This young, innovative chef was hired full-time when his externship was completed and he began to cook at the number one position in Capriccio. Meanwhile, chef Jared cross-trained in all areas of the hotel’s food operations: banquets, garde manger, pastry shop, and at all three award-winning restaurants, Dux, Capriccio, and the B-Line Diner. Chef Jared also assisted in the development and presentation of the hotel’s monthly wine pairing dinners. Two years later, he was promoted to sous chef, a meteoric rise for any young chef.

As he developed his management skills, he became proficient in menu development, placing food orders, managing staff, and joined the hotel’s mentor program.

In 2003, chef Jared was appointed chef de cuisine of the newly re-conceptualized Capriccio Grill® Italian Steakhouse, a new twist on the old Capriccio concept. It was without question when The Peabody Orlando introduced its newest restaurant, Napa, that Chef Jared would take the reins to create a menu and culinary team to uphold the Peabody dining experience it is known for. The inspiration for Napa is drawn from wine country, and brings some of Northern California’s most tantalizing tastes to the South. The menu is comprised of organic, sustainable farm-to-fork selections complemented by wall-to-wall wine selections from Napa Valley and around the world.

Chef Jared admits that while his passion for cooking and menu development came from his culinary school education, he once decided to explore front of the house management. But, he quickly realized that the kitchen was his true métier, a place where he could be creative, blend flavors and textures together and present exciting plates.

In his spare time, chef Jared likes sports, especially basketball.
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