executive chef, Jared driesbach
New Path Farms
Fyfe Backyard Farms
Covey Rise Farms
Tier 3 Heritage Product
Knife and Fork Farm
Our local Amish Community
Glenn Hill Orchard
Round Hill Dairy
Chef Driesbach grew up next to his grandparents who were the definition of hard work. They had a massive garden. His grandfather would spend all day taking care of it; he was up early watering it and gingerly picking at it by hand to be sure everything was proper and growing right. When the harvest came around, Jared found himself busy cleaning green beans, shucking corn, picking strawberries, and tomatoes. His grandmother would work all day in the kitchen making applesauce with instruments handed down by her mother; canning beans and beets and anything that they could preserve. Salted cucumber and pickled beets were a staple on every dinner table during those warm summer nights.
He grew up loving food. He has worked in kitchens since he was 15, moving to Columbus in 2008 to expand his culinary knowledge. Chef spent a lot of time with the Rusty Bucket under the culture and philosophies of Cameron Mitchell Restaurants. He then moved on to fine dining and trained under John Beck who taught him the fundamentals of French cooking where he then began to find passion within himself. Years later, Chef has found himself here at The Alcove, and he couldn't be happier to call this home. From the culture to the concept, to the guests and the staff, and everything that makes the Alcove great.
Something we have really been striving to do here is to elevate the flavor of our dishes by offering a variety of local ingredients. Building relationships with local farmers is something he has been working on as a chef for some time now. Getting to know the farmers and the passion for what they do. "When you put your heart into what you do, no matter what it is, you can really see it in the ending result, in this case, taste. The farm to table concept here at the Alcove is really starting to emerge."
Chef has always believed in the educational process and it’s something he will always pass down while also learning himself. "Pushing ourselves to a next level, expanding with modern plating and local ingredients, we believe in the creative process and no matter the outcome there is something to be gained. When farmer’s market season comes, not only the ones mentioned here, I also visit local markets every Saturday and utilize others on a weekly basis. I can’t wait to see what’s around every corner to feature the next best thing from their farm to your table!"