Jason Franey, a chef with a cooking job at some of the nation’s major restaurants and and a shelf complete of awards, has been appointed the new government chef at Juniper and Ivy restaurant in Very little Italy.
Franey, who will action into the new position at the stop of June, replaces Anthony Wells, who after 4-1/2 a long time as executive chef is relocating up to the recently created situation of culinary director at the 7-calendar year-aged cafe.
Most recently, Franey was a unique initiatives chef and marketing consultant for Accor Accommodations, performing on menu advancement and exploration and enhancement. Just before that, he put in just about 20 yrs operating his way by way of some of the nation’s major cafe kitchens.
Franey started his occupation at the age of 15 in Palm Seaside, Fla., starting off as a line cook dinner and advancing to chef de partie at L’Escalier, the 4-star cafe at The Breakers Hotel. At 24, he properly trained underneath Chef Daniel Humm as government sous chef of Campton Position in San Francisco — a mentor connection that would span equally coasts above a 6-yr period, sooner or later landing both equally cooks at 3-star Michelin restaurant Eleven Madison Park in New York.
In 2008, at the age of 31, Franey became government chef of the celebrated Seattle cafe Canlis, exactly where throughout his 6-yr tenure, he won Food items & Wine Magazine’s Ideal New Chef award and was a finalist for the James Beard Foundation’s Greatest Chef: Northwest three a long time in a row. In 2013, he was named a Relais & Châteaux Grand Chef, just one of only 161 chefs in the globe at the time to obtain the culinary designation.
In 2014, Franey moved to Monterey, in which he served as executive chef at Restaurant 1833, where he gained a 3.5-star assessment from the San Francisco Chronicle’s dining critic. In 2017, he moved to San Francisco and used a 12 months as govt chef at Mid-Sector restaurant right before signing up for Michael Mina’s MINA Team.
Franey said he’s energized at the opportunity to perform at Juniper and Ivy and go on to evolve its culinary principle, which celebrates West Coastline substances and cultivates relationships with regional farmers, fishermen and artisan foodmakers.
“I am incredibly thrilled to have the torch from Juniper and Ivy passed to me,” Franey said in a assertion. “It’s important that I enhance the delicacies at Juniper and Ivy in a mild and considerate fashion, and I can’t hold out to use the stellar item below and cultivate new relationships together the way.”
Juniper & Ivy proprietor Mike Rosen stated he believes the very best way to attract a chef like Franey is to provide an ecosystem exactly where chefs are specified no cost rein.
“We are outside of thrilled to be in a position to appeal to a confirmed and pedigreed chef of Jason’s caliber,” Rosen stated in a statement. “It did not acquire very long for Jason to take pleasure in that the foods coming in the again door of Juniper is a chef’s dream — as pristine as elements from anywhere in the environment. We are looking ahead to viewing where Jason prospects Juniper in our continual work to push culinary boundaries in San Diego.”