Chef Jarad Gallagher, a Seattle native and second-generation chef, began cooking at the age of five alongside his father. It was from this up bringing that introduced fishing, farming, hunting and foraging as essential elements of life. The kitchen was his world, a place of transformation. Where goods from salt of the earth people would arrive and enter a magical madness. He was a chef; there was nothing else for him to be.
As a Sous Chef at nineteen and Executive Chef at twenty-one, Chef Gallagher refined his natural skills at cooking and developed business savvy. Having a strong passion for French cooking, he took intensive training classes at Le Cordon Bleu in Paris and London. This lead to obtaining a stage at the acclaimed Bras restaurant in Laguiole, France. Inspired by the French’s traditional approach to food and influenced by Chef Michele Bras contemporary vision, Jarad returned to the US with a fresh outlook on the connection between food and people. For this young and driven Chef, California was the food haven and San Francisco was where Earth and Ocean met Chef and Table. Working at Michelin starred restaurants including Michael Mina, One Market and Plumed Horse, Jarad obtained the skills and knowledge to drive the stoves at Chez TJ.
He is an avid motorcyclist, duck hunter and horseback rider with a newfound interest in the connection between food and health. He plans to incorporate nutritional concepts to enhance the quality and experience of fine dining cuisine.
Come join us for dinner Tuesdays through Saturdays. You may contact us directly at 650-964-7466 to make a reservation.
James La Mar
A Southern California native, Sommelier James La Mar’s passion for wine began with tasting local wine around the rolling, sun bathed hills of Temecula in Riverside County, CA. Within months of his introduction to fine wine James left for the Bay Area to pursue his growing passion of all things wine related. After spending his life savings moving to the Bay, he attended school at the International Culinary Center of Campbell, completing the intensive Sommelier training program and attained the second level of certification for the Court of Master Sommeliers, Certified Sommelier.
While going to school at the International Culinary Center, James worked as a glass polisher and busser at Manresa Restaurant in Los Gatos, coming in hours early before his shift to help organize the cellar and produce the wine list. He later went on to work as a Sommelier at the Michelin rated Madera of Rosewood Hotel at Sand Hill, Menlo Park. It was at Rosewood that James was mentored by Advanced Sommelier and Beverage Director Paul Mekis, gaining keen insight into the craft of directing a Michelin rated beverage program.
Outside of the restaurant, James is an accomplished beverage consultant and is a frequent blog contributor for Beltramo’s Wines and Spirits in Menlo Park.