Jared Frazer//Photo by Jackie Botto
Chef Jared Frazer has been named The Silverspoon restaurant’s new executive chef.
Frazer comes with a prestigious resume that includes a recently completed five-year stint as executive chef at Terrain’s Glen Mills flagship café.
He brings over 20 years of culinary experience, including positions as chef de cuisine for David Ansill at Pif and Ansil, chef de cuisine at Supper in Philadelphia and chef de cuisine at Tallulas & Eat Bar in Virginia. He has also worked with world-renowned chefs Jose Andres and Michel Richard in several top restaurants throughout Washington, D.C., New Jersey and Pennsylvania.
Frazer is a native of South Jersey, growing up in Cherry Hill. He attended the Academy of Culinary Arts in Mays Landing, graduating in 1998.
In his early years, Frazer trained under chef Scott Bergman at the now closed Beau Rivage in Medford, N.J., where he learned the fundamentals of classic French cuisine. Over the years he has taken those fundamentals and combined them with a contemporary vision gleaned from a new guard of chefs and technologies.
Frazer brings fresh new ideas to The Silverspoon and promises pop-up dinners with guest chefs as well as a seasonal rotating menu that includes a 36-hour beef short rib with boulangere potatoes, fried brussels sprouts, bacon lardons and beef jus. Also on the new menu will be hand-rolled egg noodle with local mushrooms, pearl onion petals, scallions, sesame and soy.
Frazer replaces Tim Courtney, who is now at the helm of the newly opened EatNic.
503 W. Lancaster Ave., Wayne, (610) 688-7646, www.silverspoonwayne.com