Home > Blogs > Taste: Dayton food and restaurants > Archives > 2009 > August > 17 > Entry
L’Auberge hires new executive chef
L’Auberge has hired a new executive chef: Jared Whalen, a native of Hamilton who worked most recently at Chalk Food & Wine in Cincinnati.
Whalen is a graduate of The New England Culinary Institute and has worked at The Boulders in Scottsdale Arizona; the now-defunct Maisonette in Cincinnati; Jean Robert at Pigall’s; and Pho Paris before joining Chalk Food & Wine, where he has worked for the last 18 months, according to l’Auberge General Manager and Sommelier Brian DeMarke.
“Over the coming weeks, L’Auberge and Chef Whalen will begin unveiling new menus and ideas for the culinary future of L’Auberge,” DeMarke said.
Whalen replaces Romuald Jung, who parted ways with the restaurant last month.
Permalink | Comments (11) | Post your comment | Categories: Local restaurant news
Tweet
Comments
By Tori
August 27, 2009 2:05 PM | Link to this
Had a birthday dinner there Sat. 8/22 and the food was superb. Off to a great start with only one week on the job. Glad to have someone with this rep in Dayton.
By chrisTOPHer
August 24, 2009 6:55 PM | Link to this
I have beed there many times in the last 20 years. The food quality has gone down. Maybe new ownership would help to restore it to a 4 star rest.
By nyc
August 17, 2009 11:42 PM | Link to this
dayton is not a culinary destination…it is just a pit stop….gas n go..
By jacob
August 17, 2009 7:22 PM | Link to this
L’Auberge’s main dining room is a great experience. Although a bit high, the food is 5-star quality, with excellent service. However, the Bistro is quite hit or miss. The food is good, but I’ve had surprisingly bad service there in the past. I’m interested in seeing if Jared brings any changes to the menu.
By McRib
August 17, 2009 4:31 PM | Link to this
Wonder if he’ll fry up a L’burger for them?
By kathy
August 17, 2009 3:01 PM | Link to this
Jared is great - and will be a wonderful asset for L’Auberge. His cabilities were well showcased at both Pho Paris and at Chalk. Looking forward to his influence at L’Auberge! Good luck, Jared! Cincinnati’s loss is Dayton’s gain!
By Kerri
August 17, 2009 2:34 PM | Link to this
I’d give him more than 2 years, Greasey - it’s common for a culinary graduate to study under a number of executive chefs and learn numerous styles and techniques before moving on to become an executive chef in their own right. For this gentleman to make exec. chef in less than 20 years after graduation is an impressive accomplishment.
By Greasey Fingers
August 17, 2009 1:44 PM | Link to this
With a resume like that, I’ll say that he will be gone in two years. Everywhere he’s been has been two years, two years, two years… But hey, you got a new roadway in front of your place that looks great! Thanks Kettering!
By cathy
August 17, 2009 12:42 PM | Link to this
Awesome; I’m looking forward to Jared’s influences. More about him: “In 2000, Jared left Arizona to return to his hometown of Cincinnati to begin as a line cook with Jean-Robert de Cavel. It was there that Whalen further developed his culinary know-how and after two years went on to work at The Palace in the Cincinnatian Hotel. In August of 2002, Jared rejoined Jean-Robert to become a junior sous chef at Jean-Robert at Pigall’s.After two years at Pigall’s, Jared accepted the chef de cuisine position at Pho Paris. The French-Vietnamese menu is innovative with strict attention to detail and technique… the perfect match to Jared’s creative approach to cooking.”
By flipper
August 17, 2009 10:52 AM | Link to this
L’bigdeal.
By chalky
August 17, 2009 10:16 AM | Link to this
Chalk is losing a great asset - I would imagine Jared is the one who made that restuarant run! The other employees there aren’t worth a dime a dozen..