Meet Chef Jared Nash
Raised on the outskirts of Portland, Oregon, Jared Nash trained at the Western Culinary Institute before honing his craft through an early internship at a Hyatt property in Lake Tahoe and hands-on work in commercial bakeries, including Fred Meyer — building a technical foundation across every level of the baking profession.
A Fine-Dining Pedigree
Jared went on to work alongside some of Northern California's most respected culinary talents — staging under James Beard Award-winning pastry chef Nicole Plue at Julia's Kitchen in Napa, serving as pastry chef at Elizabeth Faulkner's Orson in San Francisco, working with Executive Chef Arnold Eric Wong at E&O Trading Company, and as pastry chef at South Food and Wine Bar with chefs James Nicholas and Anna Wineberg.
28 Years in the Making
With over 28 years of professional culinary experience spanning fine-dining restaurants, hospitality properties, and commercial bakeries, Jared channels everything he learned in those kitchens into every cheesecake that leaves the Nash Bakes kitchen in San Mateo, California.
