Corporate Executive Chef Jarrod Moiles brings a thoughtful, collaborative approach to his role as leader of The Patio Group of restaurants and its outstanding culinary team.
Moiles began his culinary training at the respected Johnson & Wales University in Rhode Island, and then spent a decade in increasingly complex and senior roles including Tiano’s in Worcester, Massachusetts, and Newton BOKX in Newton, Massachusetts. Prior to joining The Patio Group, Moiles spent seven years as Executive Chef at top ranked Rancho Valencia Resort and Spa, winner of multiple national and international honors during Moiles’ leadership.
Moiles focuses on the ways sharing meals brings people together: “You make memories with friends and family over a meal. I especially love interacting with our guests. They are the real dining public and the people who matter to me,” says Moiles.
Moiles grew up in rural Massachusetts, where he participated from an early age along with his three brothers in the rituals of cooking and eating meals together as a family. “I learned the benefits of cooking with fresh ingredients from the earth first hand. It’s the best feeling to watch a dish come together in the kitchen with ingredients working together to create delicious flavors.”
Moiles enjoys the seasonal fresh produce and seafood available year round in Southern California. He builds menus by finding the freshest seasonal ingredients and placing them at the heart of each of his menus to deliver an outstanding culinary experience.
When not in the kitchen, Moiles is a devoted father and husband, and a fitness enthusiast enjoying the Southern California lifestyle. He supports animal rescue and has three rescued dogs, a passion shared by The Patio Group’s dog-friendly staff and restaurant locations.