A Connoisseur in the Kitchen – Chef Jared Ingersoll
Jared Ingersoll, based in Sydney, is one of Australia’s most established chefs, restaurateurs, writers and TV presenters.
Jared has spent the last three decades championing local farming and sustainably sourced food. He is respected for being one of the first to promote the ‘paddock to plate’ movement, supporting small and passionate growers, fishers and farmers. It is this philosophy that Jared brings to his latest venture as chef of Butcher and the Farmer.
With an impressive resume, Jared has worked at world-renowned London restaurants Mezzo and The Square. After arriving in Australia Jared was head chef at Bayswater Brasserie before establishing and running the award winning Danks Street Depot for 11 years.
Jared’s passion for food sustainability is demonstrated through his involvement in numerous projects, both in and out of the kitchen. Jared has advised the Department of Primary Industry, NSW Farmers Association, MLA & Horticulture Australia and represented Slow Food Australia at Terra Madre in Italy. One of his most noted initiatives has been working with Greenpeace to launch the Chef’s Charter at Danks Street Depot and the True Food Kids Guide.