JARED PORTER | Director of culinary operations

From the heart of the kitchen to the dining room Jared Porter has worked in some of the most well-respected restaurants leading the culinary scene in Arizona.

Jared received a full scholarship to attend the Art Institute of Phoenix to begin his culinary training in 1999. While attending school, Jared also worked full time at Vincent’s on Camelback as a line and prep cook. Upon graduation he worked in north Scottsdale at Michael’s at the Citadel. This was the premier kitchen in the Valley at the time.  Jared excelled at Michael’s and was quickly promoted to a Rounds man (working all of the stations in the kitchen).

After a year learning his craft at Michael’s, Jared was recruited to help open La Grande Orange grocery in Arcadia. A sous chef at the time, Jared worked on building the recipes and menus and helped to create many of the standards LGO still implements today. After several years at LGO, he joined the team at Fiamma, the esteemed restaurant at the James Hotel known by celebs and NYC socialites as the hottest new concept in town. It was here Jared refined his skills cooking high speed, in-house fresh Italian fare. The hotel was eventually sold and the restaurant became Asia de Cuba (featuring Chinese-Latino fusion).

In 2008, Jared was hired by Fox Restaurant Concepts and helped open Olive and Ivy on the waterfront in Scottsdale. While there, Jared served as the Chef de Cuisine under their Executive Chef.  After excelling at Olive & Ivy, Jared was recruited by local restaurateur Aric Mei to open The Parlor. Jared was active in developing the concept alongside Aric and was there from construction through the opening and lead the kitchen for 4 ½ years.

By 2013, Jared was planning to open his own restaurant, which he eventually did with the help of family and friends. His own concept, Clever Koi, an Asian-inspired restaurant opened in Midtown Phoenix to critical acclaim. After great success at their first location, Jared and his team opened a second location in Gilbert, Arizona.

Jared eventually sold his ownership in Clever Koi and after an intense decade in the restaurant business decided to take a break and spend time with his family, which include his wife Holly and daughter Grace.

Before long the itch to return to the restaurant industry and a fortuitous call from the LGO Group led Jared to take a position as the Executive Chef at the newly opened Buck & Rider in Arcadia. Based on his work ethic and knowledge of the brand, LGO Group promoted Jared to the General Manager position where Jared was able to drive revenue to the highest point in the company’s history.

When COVID19 forced an industry-wide shutdown in March of 2020 Jared and the rest of his team were furloughed by LGO.  Jared was then introduced through mutual friends to Julian Wright, Founder & CEO of Fork & Dagger Hospitality, where he has now made his home as the Director of Culinary Operations.