Jared Van Camp, Executive Chef of Nellcote

March 15th, 2013




Named the “Sausage King of Chicago” by food writer, Heather Shouse (TimeOut, Food & Wine), “Best New Chef in Chicago” by TimeOut Eat Out Reader’s awards in 2010 and “2010’s Best Dining: Standouts from a Year’s Worth of Meals” by Pat Bruno, Chicago Sun Times—Van Camp’s fanatical attention to detail, passionate support of local farmers and everything-made-in-house credo first helped establish “bar food” as a serious culinary trend nationwide. Dining editor, David Tamarkin adds that Van Camp “built Chicago’s most ambitious charcuterie program, which produces some of the best (and only) locally made soppressata, finocchiona and chorizo” in the city’s ever evolving dining scene. Studying directly under culinary powerhouses Rick Tramonto and Paul Kahan, Van Camp has recently been recognized by culinary luminaries as one of StarChefs’ prestigious Rising Star Chefs of 2011, Restaurant Hospitality Magazine’s “12 to Watch in 2012” and has recently cranked up his kitchen curriculum with the highly anticipated launch of his newest concept, Nellcôte in Chicago, in March of 2012. For more information, click here.

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