The Silverspoon Restaurant Welcomes New Executive Chef Jared Frazer.
Wayne, PA - December 22, 2016 - Recently completing a 5 year stint as Executive Chef at Terrain’s Glen Mills flagship café, it is clear that Chef Frazer has a firm grip on the farm-to-table concept. Jared brings over 20 years of culinary experience, including Chef De Cuisine for David Ansill at Pif and Ansil, Chef de Cuisine at Supper in Philadelphia and Tallulas & Eat Bar in Virginia. He has also worked with world renowned Chefs Jose Andres and Michel Richard in several top restaurants throughout Washington DC, New Jersey and Pennsylvania. Jared is native to the South Jersey area, growing up in Cherry Hill as well as attending the Academy of Culinary Arts in Mays Landing, class of '98.
In his early years, Jared trained under Chef Scott Bergman, at the now closed Beau Rivage in Medford, NJ. That is where he learned the fundamentals of classic French cuisine. Over the years Chef Frazer has taken those fundamentals and combined them with a contempoary vision gleaned from a new guard of chefs and technologies at his disposal.
Jared brings fresh new ideas to the Silverspoon, and he promises pop-up dinners with guests chefs, as well as a seasonal rotating menu, including a 36 Hour Beef Short Rib with boulangere potatoes, fried brussel sprouts, bacon lardons & beef jus. Let us not forget the Hand Rolled Egg Noodle with local mushrooms, pearl onion petals, scallions, sesame & soy.
Check out the full NEW menu HERE.
Contemporary American Cuisine & BYOB
Silverspoon offers contemporary American food. We strive to use the best seasonal and sustainable ingredients available to create a delicious delight for all your senses; including produce, eggs, cheese, and comestibles from nearby farms and friends.