Jared Sippel

The Path

Formal training at Escoffier School of Culinary Arts (Boulder) gave Jared Sippel a classical base, the kind that teaches discipline before style. From there, he moved onto the line as chef at an Italian restaurant in Iowa City, Iowa, then west to Frasca in Boulder, Colorado, where speed, precision, and consistency sharpened the work. He later served as Head Chef at Frasca Food and Wine in Boulder, Colorado until 2013, a stretch that put exacting standards and careful flavor under daily pressure. After that came Brooklyn Fare Manhattan in New York, New York, where he worked as chef from 2013–2015 in another kitchen defined by intensity and control. Since 2021, Jared Sippel has been chef/owner of L'Ostal, with his name on the door and the responsibility of setting the standard from the top of the pass.

The Work Today

The work now centers on clarity: a cooking style shaped by movement, memory, and the kitchens that formed it. Jared Sippel’s approach reads as a line between formal training and what has been absorbed through different rooms and regions. The result is not ornament for its own sake, but cooking that stays grounded, direct, and tied to origin. It is food with place and history in view, without losing focus on the plate.

Signature

Coq au vin, cassoulet, and fougasse define Jared Sippel’s signature dishes. Together, they map a register that is rustic without being loose and refined without being fussy. Coq au vin brings depth and warmth; cassoulet points to patience and richness; fougasse shows bread at its most direct and inviting. These are dishes rooted in familiar forms, which fits a chef whose work has been shaped by product, region, experience, and memory.

In Their Words “In every dish that I do, there’s a connection from the product to the region it comes from, to where I’ve worked, to where I saw it and where I’ve been.” “It wasn’t just about Michelin. It was about the best. I wanted to work for the chef, not the Michelin stars.”

Acclaim

"It wasn’t just about Michelin. It was about the best. I wanted to work for the chef, not the Michelin stars." The same plainspoken standard carries through his view of technique: "Over the years, I picked up a lot of fancy things. I prefer to focus on flavor."