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Jarod Higgins


Executive Chef Jarod Higgins, a Johnson & Wales graduate and South Florida native, has been professionally cooking for the past 18 years, opening restaurants up and down the Eastern seaboard and cooking for and with some of the top chef’s in the world. He took over his first Executive Chef position at the age of 23 with the Pinelli/Marra Restaurant Group in Providence, Rhode Island. He eventually opened up four more restaurants with the group all around the state of Rhode Island and their Full service catering division, doing events upwards of 20,000 people. Higgins parted ways with the Pinelli/Marra restaurant group and moved to Asheville, North Carolina to open The Chop House, a fine dining steakhouse for Hulsing Hotels Inc. He took over as F&B Director and Executive Chef for the Starwood Property and in the first year brought it up to top restaurant rankings in Asheville. While in NC, he did consulting for a couple other restaurant groups, assisting in the openings of 2 other fine dining establishments before being summoned back to Rhode Island to open another restaurant for the Pinelli/Marra group.
Higgins next move was back home to Florida and down to South Beach Miami, where he got into the award winning restaurant, Red the Steakhouse, Miami Beach as Chef de Cuisine. Soon after he began with Red he was sent to Boca Raton with the group to open Red the Steakhouse & Rosso Italia for Brad Friedlander and Red Restaurant Group. After a few years with Red Restaurant group, Executive Chef Jarod Higgins was brought into the Modern Restaurant Group by Owners Brandon Belluscio, Chef Anthony Pizzo and Brian Albe to take over their flagship restaurant CUT432. Since then Executive Chef Jarod Higgins has brought CUT432 to acclaimed heights and one of the top steakhouses in South Florida.

More about Jarod Higgins

What is your ultimate comfort food?: Steak- 22oz Bone in Ribeye- Seared and basted with thyme butter and shallots to a beautiful medium rare and a glass of 2012 Sea Smoke Pinot Noir If you weren't a chef, what would you be?: A teacher What three things are always in your pantry?: Peanut Butter, Nutella, Sherry Vinegar If you could cook with anyone in the world, who would it be?: Rene Redzepi