Jarad Slipp

Training at the Culinary Institute of America and ICIF in Italy put kitchen work and wine study in the same frame for Jarad Slipp. That combination shows up in the roles that followed: restaurant director at CityZen in Washington, D.C, restaurant director at Fiamma in Washington, D.C. and New York City, restaurant director at Nectar in Washington, D.C. And New York City, and estate director at RdV Vineyards in Delaplane, Virginia.

The through line is not a single specialty but a working fluency across service, cellar, and dining room. Today, Jarad is owner of Knead Wine and owner and chef of Tremolo Bar.

In Middleburg, Virginia, the work at Tremolo is built around balance: refined without being stiff, polished without losing the room. Jarad Slipp’s cooking there is presented as down to earth and precise, with a menu that holds discipline and ease together rather than treating them as opposites. That approach fits a room meant to welcome guests without dropping standards. The food-and-wine link stays intact across the business.

Restaurant, bar, and retail wine shop sit close enough that each part reinforces the others, and Jarad Slipp uses that structure to keep taste consistent from bottle to plate to purchase. For a guest, the result is a single point of view rather than three separate operations. The sequence matters: culinary school, then restaurant direction, then estate wine work, then a Middleburg table. Jarad Slipp’s current position is the result of that accumulated experience, not a break from it.

The hospitality reads as practiced because it is, and the softening of boundaries between front of house, cellar, and retail feels deliberate rather than accidental.

Jarad's honors include Master Sommelier Diploma (2014).