Our second installment of this week's On The Line has Jared explaining
who what St. Roy is named after. We also learn just how much he admires Julia Child. To catch up on Part One, you can click here. Stop by Thursday for a juicy recipe.
Hardest lesson you've learned:
No matter how perfect you make something, not everyone will like it.
What would your last meal on Earth be?
A big, fat loco moco.
Who's your hero, culinary or otherwise?
Julia Child…I have her tatooed on my arm.
How did you get started in the kitchen?
I started cooking with my mom as soon as I was tall enough to reach the stove.
Tell us about your foodservice industry background.
I knew I wanted to be a chef probably when I was 10. Attended Western Culinary Institute in Portland, Oregon. Since moving to Orange County, I've worked in various restaurants such as French 75 (Laguna Beach), Chat Noir, and Vine. Promoted to my first head chef position at the Crow Bar and Kitchen before reopening Vine as St. Roy Chef's Pub as executive chef.
How did the idea for St. Roy come about?
The name St. Roy is an acronym for St. Helena, Rutherford, Oakville and Yountville. The owner, my friend and mentor Justin Monson, wanted to take his existing successful restaurant Vine and freshen it up with a new more casual pub vibe. We have taken the classic wine country dishes that made Vine great; then added various small plates, sandwiches, and constantly changing chalkboard specials–all chef quality, yet comfortable and affordable enough that they can be enjoyed by our guests on a regular basis.
What's the difference between dining in the Chef's Pub versus Vine?
We've been getting that question a lot since we reopened. It's still Vine restaurant, but with the new menu and more casual, wine country atmosphere.
Any other developments since you've launched the pub?
We recently started serving lunch.
Have you always lived in Orange County? If not, where were you raised?
Born and raised in Eugene, Oregon.
What dish would you tell newcomers to St. Roy to try first?
The Mexicali burger. It's insane.
What would you be doing if you weren't in this business?
Uhhhh….Dealing poker at the casino, I think.
What advice do you have for those who might be thinking about a career in food?
You will only be successful if you truly love food, cooking and restaurants. It's a lifestyle, not a job.
What do you see yourself doing in five years? Ten years?
Becoming a restaurant owner within the next five years. After that putting myself in the position where I can travel…a lot.