Chadd Jenkins

Culinary Director

 
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Chadd Jenkins was first inspired by his culinary experiences living in the San Francisco Bay area, frequenting oyster farms, wineries, specialty stores, farmers markets, and some of the most amazing restaurants in the country.

After moving back to the East Coast and graduating from the Restaurant School at Walnut Hill, Chadd accepted a Sous position at Little Fish and after three years, purchased the restaurant. Under Chadd’s vision Little Fish, named by Travel+Leisure as one of the “Best Seafood Restaurants in the US," alongside the likes of Le Bernardin in New York, was highlighted in many publications as a sought after gem. Recognition from Bon Appétit Magazine and The New York Times helped fuel the momentum and put this neighborhood corner joint on the map.