Chef
Jerrod Zifchak
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
In New York City, black cod can be built like a plated exercise in control: garam masala beurre monté for sheen and spice, roasted squash and fall squash purée for sweetness and weight, pumpkin seeds for the last crunch. At Junoon in 2019, from October 15 to November 15, Jerrod Zifchak’s dish carried that kind of calibrated finish, where temperature, texture, and pacing matter as much as flavor. The later donation percentage to Citymeals on Wheels pushed the plate into civic terrain, but the work on the pass remained the point: disciplined cooking, composed service, and attention to the room as part of the recipe.
Coming Up
The Culinary Institute of America is the first fixed point in Jerrod Zifchak’s training, before the pace of New York City kitchens took over. At Le Bernardin in New York City, he joined in 2011 as Chef de Partie, a role that demands precision, repetition, and clean execution under pressure. The next step at Café Boulud in New York City stretched across both line work and management: Sous Chef from 2015–2019, then Executive Chef from 2019–2022. Read together, those years show a kitchen career built less on flourish than on steady command, with each post adding another layer of service discipline. Since 2022, Jerrod Zifchak has been Executive Chef of Navy Blue, carrying that same standard into a new dining room. The title marks continuity rather than reset: the same attention to timing, plate discipline, and guest experience, now applied at a different counter and in a different city.
Where They Are Now
The work now centers on the full guest arc, from the first step inside the restaurant to the final step out. Jerrod keeps that goal in view for himself and the team: the meal is not only what lands on the table, but also the timing, coordination, and steadiness that hold the room together.
In Their Words “Every day, Jerrod reminds himself and the team of their main goal: to provide guests the best possible experience from the moment they walk into the restaurant until the moment they walk out the door.”
Honors
No major award is listed for Jerrod Zifchak. The notable public marker is the Junoon black cod in 2019, built with garam masala beurre monté, roasted squash, fall squash purée, and pumpkin seeds, and later tied to a donation percentage for Citymeals on Wheels. That detail is useful because it shows what the work values: a plate that is exacting without being showy, and a kitchen practice where craft and care can extend beyond the dining room.
Profile updated July 2026
FAQ
Asked of Jerrod
What is Jerrod Zifchak's current role?
As of 2026, Jerrod Zifchak is Executive Chef.
Where did Jerrod Zifchak train or study?
Jerrod Zifchak trained at The Culinary Institute of America.
What is Jerrod Zifchak known for?
Seafood.
