Big news at The Silverspoon: chef Jared Frazer has been named the restaurant’s new executive chef.
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. Jared 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 DC, New Jersey and Pennsylvania. Jared is native to the South Jersey area, growing up in Cherry Hill as well as attending the Academy of Culinary Arts in Mays Landing, graduating in the class of ’98.
In his early years, Jared trained under Chef Scott Bergman at the now closed Beau Rivage in Medford, NJ, where he learned the fundamentals of classic French cuisine. Over the years chef Frazer has taken those fundamentals and combined them with a contemporary vision gleaned from a new guard of chefs and technologies.
Jared 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—hand-rolled egg noodle with local mushrooms, pearl onion petals, scallions, sesame and soy.
Chef Frazer replaces Tim Courtney, who is now at the helm of the newly opened EatNic.
Find The Silverspoon at 503 W. Lancaster Ave. in Wayne; phone: (610) 688-7646.
- Photo: Jackie Botto
