Q&A: CRAZIES Nominee "Best Chef of the Year" Jared Sippel of Restaurant L’Ostal

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. We are excited to showcase the nominees for 2022’s CRAZIES AWARDS “BEST CHEF OF THE YEAR” in this 5 part series. All of the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Jared Sippel of Restaurant L’Ostal in Darien, CT.

1. When did you know wanted to be a ‘Chef,’ and was there a particular moment or event that led to it?

I think I knew when I was in fifth or sixth grade.  I was always intrigued by cooking eggs and all the different ways there were to prepare them. Almost every Sunday morning of my childhood revolved around some form of them. I later learned that the 100 pleats on a chef toque were meant to show how many ways a chef can cook an egg which I always thought pretty cool.

2.    If you couldn’t be a chef, what would you be passionate enough about to make a career out of and why?

I would probably fall back on my undergraduate school degree.  I was a journalism/mass communication major in college so I would try to write for a food/wine magazine or publication of some kind.

3. When you aren’t cooking at or for your own restaurant, what are you eating?

I have a green egg that I try to use a lot on the weekends.  Whether its for my family or the restaurant's family meal, I always enjoy the low and slow cooking on my days off.

4. Looking back on the last year, do you have a dish that you’re most proud of that you have had on your menu? What was it, and was it a hit with your guests?

At the moment its Coq au vin, I have always done cassoulet in my restaurant over the years, and this fall I decided to do a rendition on coq au vin which I haven't done in the past.  No matter how many orders we have, we 86 every night.

5. In your role as the leader of your entire kitchen staff, what is the most important thing you try to teach them right away?

The importance of what we are doing in the kitchen in terms of history, tradition, and respect for the craft of being a chef.  Its something unfortunately I feel is being lost in the younger generation of restaurant professionals.

6. If you could be the Chef/Owner of any other restaurant besides your own, which restaurant would it be and why?  I would probably say one of the places that I have already worked at.  I have a special place in my heart for Quince in SF as well as Frasca Food and Wine in Boulder.  These places had a huge influence on me, and my career and it would be a pleasure to work with them again.

7. After your final service of the week, what is your drink of choice?

We usually have a pitcher of beer in the kitchen after service but if not then I will have a glass of some french or northern italian white wine.