Jarred Harris is a Florida native who has a passion for food and teaching others about food. Formally trained in Culinary Arts at Johnson & Wales University with thirty five years of experience in the culinary industry, Jarred has spent twenty five years of his career as an executive chef in restaurants, five star resorts and high end country clubs including the Sanctuary Golf Club (2000-2005). In 2005 he moved to England and was pleased to work as a private chef and Gastro Pub owner, both sourcing meat and produce locally in his effort to embrace the ‘Field to Fork’ ethos. He returned to Sanibel in 2015 with a new outlook on organic farming and sustainable food sources and is eager to teach others and be a part of the new Culinary Education Center of Sanibel. His heroes include: Paul Bocuse, Michel and Albert Roux, Thomas Keller, Alice Waters and Hugh Fearnly Whitingstall.