He studied at The Culinary Institute of America in Hyde Park, New York where he graduated with honors. With the wish of continuing his culinary education, he moved to New Orleans. Here is where he falls on love with creole cuisine, not just for its richness, also for its variety and origin.

Back in New York, Jared became part of George Macneill’s team, renowned Corporate Chef of Ritz Carlton, while at the same time working on his spare time at the Bouley, where he finally ended up working full time.

In 2005 he and his wife, Chef Sonia Arias, chose Mexico City as the idyllic place to establish their restaurant named Jaso. Today, Jared Reardon is witness of his own dreams come true; Jaso has been distinguished with four stars, becoming a restaurant that belongs to a contemporary tendency that has grown in the heat of the kitchen.