Jarrod began his formal cooking training in late high school, studying food technology and food design. His early career included time at The Deck, Southbank, and The Point, Albert Park, under the mentorship of Ian Curley. Curley introduced Jarrod to Mod-Oz cuisine and the demands of a fine traditional service restaurant. It was here that Jarrod’s desire to work in the UK was formed.
At 19, Jarrod realized his goal, joining Tom Aikens at his eponymous Michelin-starred London restaurant, a gruelling and formative experience that developed his appetite for hard work. Indeed, after returning to Australia for a quick stint at Bottega, Jarrod was lured back to Tom Aiken’s Restaurant for another year of service. This second time he was more able to appreciate the kitchen’s precision and ambition, and took it upon himself to broaden his cookery study.
In 2009 Jarrod again returned to Melbourne to take up a Senior Chef de Partie position with Dallas Cuddy at Verge. Here he enjoyed blurring the boundaries between eastern and western influences, and was promoted to Sous Chef at the start of 2011.
After Verge closed its doors, ezard welcomed Jarrod to the team as Sous Chef in 2012, under the direction of Executive Chef / Director Teage Ezard and long-serving Head Chef Sharn Greiner. After absorbing the food and business philosophy that has maintained ezard’s reputation for over all these years, Jarrod took over the reigns as Head Chef at the start of 2014.
Jarrod’s leadership and passion are a natural fit at ezard, he has an inherent drive for developing new menus with Teage that continue the tradition of balancing a variety of influences, flavours and textures.
Jarrod’s high standards extend to all facets of his profession including his chef whites. Having worn Club Chef uniforms for his entire career, Jarrod continues to wear Club Chef for its perfect fit, design and longevity.
“I put my first Club Chef jacket and apron on at the age of 15, I am now 30. I still remember it taking me a good 45 minutes trying to work the button system out before my first ever class.”
“I wear Club Chef for the quality, fit, colour, washing, and longevity. I especially love the jackets, I swear I still have Club Chef jackets I wore when I was an apprentice. They really do stand the test of time. I also love the precise fit, a fitted chef jacket is like a fitted suit. Clean, precise, confident and professional.”
“Once a year when the restaurant closes down over the Christmas break I give my jackets to mum, she soaks them for 3-4 days then washes and lastly leaves them hanging out under the sun and air for a further 3 days. Jackets I have had for many years look as good as a fresh one.
“I have be dealing with the Club Chef team for many years, I have nothing but praise. Always warm, friendly and professional service also always on hand whenever we need. We highly appreciate the door to door service, we chefs are crazy busy and you guys make it your duty to deliver product to myself and my staff with little notice.”
Jarrod Di Blasi