An immensely talented chef, Jared Potter has cooked for such distinguished quests as the Queen of England and the President of the United States. He trained under the award-winning, Culinary Institute of America graduate, Chef Anthony Frank. In his role as executive chef at Montauk Yacht Club, he oversees the entire culinary operations for historic resort, including its restaurants, catering and banquet functions.

Chef Potter was previously the executive sous chef of Virginia Crossings Resort, a Four-Diamond property located in Richmond, Virginia. Earlier in his career, he held culinary positions with Hilton Hotels and at restaurants in Virginia and Daytona Beach, Florida. He has received numerous awards and honors, including being named the NBC Dream Wedding Chef for 2006/2007, and participating in the Richmond March of Dimes “Dish of the Year for 2005.” Chef Potter served as part of the culinary team for the Royal Visit of HM Queen Elizabeth II on the occasion of the 400th Anniversary of the Jamestown settlement. Also a guest was President George W. Bush.

Jared Potter began his culinary career at the young age of 14, and worked his way up within the culinary industry with hard work and dedication, including training under award-winning, Culinary Institute of America graduate, Chef Anthony Frank. Chef Potter is a self-taught ice carving specialist, as well as a world-class garde manger technician. He is noted for putting his contemporary twist on classic dishes.

Executive Chef Potter