About Executive Chef Jared

For the past 1 years, Jared Case has been the Executive Chef at Park Grill at Millennium Park in beautiful Chicago. The restaurant holds up to 250 guests and specializes in New American cuisine. With over 20 years of experience, Jared wows us with a signature dish "Mexican mole ".

Press & Awards

3.5 Stars Chicago Magazine, October 2005 Best New Restaurant, Prasino, Saint Louis Magazine, ‎September 2013 Contestant on Food Network - Anne Burrell's "Chef Wanted" Season 2 Premiere, 2013 Men's Book Chicago Featured Article, "Lighten Up," November 2013

Jared's Bio

Chef Jared Case began his culinary career at the age of 14 at a deli in Ridgefield, Connecticut where his introduction to the industry shaped his decision to move 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 Jared gained endorsement from Chef Paul 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. Following graduation from the CIA, Chef Paul's culinary pursuits continued to grow, and in 2003 he became the Executive Chef de Cuisine at Marché in Chicago. He 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, including Excellence in Service by the Hilton S.A.L.T. survey. 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.