Chef Jarrett Schwartzjarrett rubin portrait

 

Jarrett Schwartz is executive chef and co-owner of Blu-Kitchen. Jarrett grew up in an east coast family of fisherman and cooks.The quest for the freshest ingredients were instilled at a very young age. A passion for skiing led to a life of mountain living. From Breckenridge Colorado to Park City Utah, jarrett worked in several kitchens learning various cooking techniques.

In 1998, jarrett became a sushi apprentice under master sushi chef mikey agular . Here jarrett learned the skills, flavors, and concepts of Japanese culinary arts. After only two years of training, he was offered the executive chef position at the Flying Sumo sushi bar, which he was the founding chef . As head chef, jarrett was able to be more creative, introduce new flavors, and evolve his skills into a new type of cuisine.

In 2002, jarrett moved to Jackson Hole, WY where he opened and was head chef at Nikai Sushi, Mizu Sushi, and now the latest culinary vision, restaurant Blu Kitchen.

The cuisine at Blu is  japanese, spanish and latin influenced, balanced and meaningful. We source the freshest fish in season, all natural small farm meats, and the freshest seasonal vegetables. Many different techniques and preparations make for a ever evolving dynamic cuisine. Enjoy!