Park Grill at Millennium Park
Chef Jared Case began his culinary career at the age of 14 at a deli in Ridgefield, Connecticut and moved to Chicago at 19 to pursue a career in the culinary world. After working with Paul Wildermuth at Red Light and Marché in Chicago, Chef Paul endorsed Jared to pursue a degree in the culinary arts. In 2003, Chef Jared graduated from the Culinary Institute of America - Hyde Park, New York with an externship at Little Palm Island Resort and Spa, a top 15, four-star, four-diamond Relais and Chateau restaurant in Little Torch Key, Florida. In 2003 he became the Executive Chef de Cuisine at Marché in Chicago. Jared continued establishing his reputation in the industry as Executive Sous Chef of the East Bank Club in 2005, Executive Chef at Soul Restaurant in 2008, and Executive Chef at Saint Clair Country Club in 2011. Additionally, Chef Jared Case has worked in the corporate world as the Executive Chef of Deli Star Corporation in Fayetteville, IL since 2009, developing high quality cooked meats and recipes for premium products in use at Quizno's and the St Louis Cardinals Busch Stadium. In 2012, Chef Jared became the Corporate Executive Chef for Prasino Restaurants, earning various accolades.
His current role as Executive Chef of Park Grill in Millennium Park allows him the opportunity to craft dishes at the culinary and cultural gateway to Chicago, further strengthening his passion for the culinary arts and solidifying the continued success of his career.