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Southlake Style

CEF Stories: Chef Jarad Bissell Brio Tuscan Grille

Aug 24, 2015 02:36PM ● Published by Dia

Chef Jarad Bissell attributes his love of cooking to his father, who began teaching his son at the age of 4 - Jarad’s father was a cook in the Air Force. Jarad attended Michigan State University and earned a degree in Restaurant and Hotel Management. Since, he has served at the executive level in restaurant kitchens for the past 24 years. As Brio’s executive chef, Jarad prepares a menu mainly driven by Tuscan flavors with Mediterranean influences. Always looking for new ways to incorporate these combinations, Jarad has recently added a lobster and shrimp ravioli with black pepper cream dish to the Brio menu. “My inspiration comes from making people happy by creating beautiful food with a variety of flavor combinations.”

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