Chef Jarad Bissellbrattributes his love of cooking to his father, who began teaching his son at thebrage of 4 - Jarad's father was a cook in the Air Force. Jarad attendedbrMichigan State University and earned a degree in Restaurant and Hotel Management.brSince, he has served at the executive level in restaurant kitchens for the pastbr24 years. As Brio's executive chef, Jarad prepares a menu mainlybrdriven by Tuscan flavors with Mediterranean influences. Always looking for newbrways to incorporate these combinations, Jarad has recently added a lobsterbrand shrimp ravioli with black pepper cream dish to the Brio menu. “Mybrinspiration comes from making people happy by creating beautiful food with abrvariety of flavor combinations.”
Previous page: Aaron Henschen Next page: Chef Christopher Copelandd's