It began with a love for food.
South African-born Jarad fell in love with food from an early age. At 22 years old he began pursuing his passion. Chasing his dream, Jarad left South Africa to study in Switzerland under Chef Patrick Diethelm. In Lucerne, Jarad was awarded a coveted gold medal in the Zagg international cooking competition.
After graduating as Valedictorian, Jarad accepted an offer at The Ritz, London, working and studying under Chef John Williams. Here Jarad earned another prestigious award - Annual Award of Excellence - and was invited to cook at the Young National Chef of the Year who named him a finalist. True to his impeccable reputation and sought-after talent, Jarad continued working for highly reputable chefs, such as Nuno Mendes at Chiltern Firehouse, Mark Kempson at Kitchen W8 and Barry Fitzgerald at the Harwood Arms.
In London, Jarad opened M Restaurants and played an instrumental role in building an award-winning team that won Harpers Best New Restaurant of the Year. Jarad then went to run Restaurant Ours with Michelin-starred Tom Sellers before embarking on a new journey in the Caribbean.
After only Jarad’s first season, Hotel Le Toiny decided to rebrand the exclusive dinner restaurant Jarad at Le Toiny. While at Le Toiny, Jarad was awarded with 2020 Chef of the Year for St. Barthelemy, by the renowned European food guide Gault & Millau. Notably, the restaurant was also awarded 15.5 Gault & Millau Points, the highest in the Caribbean.
Jarad remains a consultant for Le Toiny Hotel, invested in its success. In parallel, Jarad is pursuing other ventures by expanding his coveted catering services on St. Barth’s. Contact Jarad today to create memorable moments in the comfort of your magnificent villa or private yacht.
Accolades & Press
“Jarad has burst onto the exclusive restaurant scene in a rapid and elegant fashion. Already he has won Gault & Millau Chef of the Year on St. Barth, the highest award on the island. If you are looking for a memorable dining adventure, look no further. Every client I have put forward to Jarad has come back boasting huge compliments to the chef.“
— Kevin Lawrie, Mango Mango Yacht & Villa Services
“Jarad redefines haute cuisine with a special twist of his client’s personality. Impeccably perfect from menu design to event execution."
— Kimberly Wilson, NYC
“…it was McCarroll’s ingenious “Our Island”— a dish consisting of different layers and textures of onions built into a mold of St. Barths — that won’t soon be forgotten.”
— Nicolas Stecher, Maxim
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