Chef

Jared Wentworth

Discipline: Chef

i. Biography

He has said he has been cooking for about 30 years, and the value of that span shows up in the way flavor is framed: not as a fixed style, but as a working range that has passed through classic French-American, and, in his words, “more Japanese now.” Jared Wentworth calls that sensibility Japanese-French fusion, which reads less like a branding exercise than a record of how repetition, city kitchens, and menu work can flatten old borders between traditions.

Coming Up

Jared Wentworth began at Longman & Eagle in Logan Square, Chicago, as founding chef, a position that put him in one of the neighborhood rooms that helped define its pace and identity. He then moved to Dusek's Board & Beer in Pilsen, Chicago, where he served as chef until 2016. The path continued through Regard to Edith in Fulton Market, Chicago (2017), and also included work as chef at Moody Tongue in Chicago. Since 2017, Jared has been culinary director of Heisler Hospitality, a role that extends his reach beyond a single kitchen and into the larger shape of a hospitality group.

Where They Are Now

Service remains the reference point in Wentworth’s work: the kitchen is measured against the guest’s response, not just the plate. Jared Wentworth has said, “The best feeling for me is winning customers over and at the end of the dinner they are smiling and saying they had an amazing meal. That’s the reason I still do this.” It is a direct standard, centered on the end of the meal and the clarity with which it lands.

Career - culinary director — Heisler Hospitality, Chicago (2017–present) - founding chef — Longman & Eagle, Logan Square, Chicago - chef — Dusek's Board & Beer, Pilsen, Chicago (until 2016) - executive chef — Regards to Edith, Fulton Market, Chicago (2017) - chef — Moody Tongue, Chicago

Signature

Tenderloin Tartare with Caviar is among Jared Wentworth’s signature dishes. It fits a style built around precision, controlled contrast, and a clean hand with luxury ingredients, where the work is carried by balance rather than weight.

In Their Words “The best feeling for me is winning customers over and at the end of the dinner they are smiling and saying they had an amazing meal. That’s the reason I still do this.” “My cooking style has gone from classic French to French-American to more Japanese now. I’d call my sensibility Japanese-French fusion.”