A California transplant with a degree in Computer Science and Music History from MIT, Jared may seem at first glance an unlikely bartender. But an enthusiasm for cocktails led him into the industry in 2010 during his senior year, joining the impressive team at Eastern Standard as a barback, where he learned from the likes of prolific bar mentor Jackson Cannon and other well-known faces of the cocktail world.

Even after moving to Manhattan to take a competitive financial job as a tech analyst at global investment bank Barclays Capital, Jared continued his work in bars at Elsa in the East Village during his (admittedly very limited) spare time. Toiling away for a year in a corporate setting revealed that – while he was drawn to elements of finance and business – the hospitality space was more personally fulfilling.

In 2011, Jared moved back to Boston and quickly found a home at James Beard award-winning Chef Tony Maws’s restaurant Craigie on Main, coincidentally the place where he fell in love with cocktail culture while in school. His career trajectory accelerated from there, eventually rising to Beverage Director of the restaurant and its younger sibling, The Kirkland Tap & Trotter. Jared was recognized for his early mastery of the local cocktail scene as part of Zagat’s 30 Under 30 Class of 2014, which distinguishes the young, up-and- coming personalities in Boston’s dining and beverage industries.

In 2015 Jared was brought him back across the Charles River to Kenmore Square, where he had the immense privilege of looking after Jackson Cannon's award-winning cocktail lounge, The Hawthorne. In leading The Hawthorne and as Assistant Bar Director of the Hotel Commonwealth and Eastern Standard, Jared's eye on the intersection of drink, service, culture and analytics lent a thoughtful, data-driven approach to the group's heightened focus on hospitality, building and providing tools to help staff deliver an unparalleled drinking & dining experience.

The health crisis of 2020 saw a major upheaval in the restaurant industry nationwide, and Jared now finds himself back in the restaurant that proved to be foundational to his career. As General Manager of Craigie on Main, he works closely with Chef Tony Maws to determine and execute the vision for the restaurant's future amidst a fundamentally challenging period for the industry.

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