Chef Jarad Gallagher, a Seattle native and second-generation chef, began cooking at the age of five alongside his father. It was from this up bringing that introduced fishing, farming, hunting and foraging as essential elements of life. The kitchen was his world, a place of transformation. Where goods from salt of the earth people would arrive and enter a magical madness. He was a chef; there was nothing else for him to be.
As a Sous Chef at nineteen and Executive Chef at twenty-one, Chef Gallagher refined his natural skills at cooking and developed business savvy. Having a strong passion for French cooking, he took intensive training classes at Le Cordon Bleu in Paris and London. This lead to obtaining a stage at the acclaimed Bras restaurant in Laguiole, France. Inspired by the French’s traditional approach to food and influenced by Chef Michele Bras contemporary vision, Jarad returned to the US with a fresh outlook on the connection between food and people. For this young and driven Chef, California was the food haven and San Francisco was where Earth and Ocean met Chef and Table. Working at Michelin starred restaurants including Michael Mina, One Market and Plumed Horse, Jarad obtained the skills and knowledge to drive the stoves at Chez TJ.
He is an avid motorcyclist, duck hunter and horseback rider with a newfound interest in the connection between food and health. He plans to incorporate nutritional concepts to enhance the quality and experience of fine dining cuisine.
About Chez TJ
Chez TJ restaurant is located in one of the most historic homes of Old Mountain View. Originally built circa 1894, the structure was home to Julius and Fanny Weilheimer. Julius was a vice president of the Mountain View Farmers and Merchant's Bank and a town council member. George Aviet and Thomas J. McCombie acquired the property, and served the first dinner on November 26th, 1982.
George and Tom met at Tom's prior restaurant in Menlo Park, CA, Pear William. Together with their wives, they pooled resources and opened the restaurant on a shoestring. They built it, and the public did come! The press reviews were glowing. Gourmet said it was "worth a detour from San Francisco".
Sadly, on July 30th of 1994, Tom passed away. George, with the support of his wife and long-time employees, continued on in the same path that he and Tom had always taken, knowing that was the best way to honor Tom's memory and their friendship.
The Year 2012 was the 30th year anniversary for Chez TJ. Although much has changed in how we think about food in the last 30 years: trends have come and gone, new alarms about what to eat and not eat have been sounded and some proven unfounded, the cornerstone of Chez TJ goes on unchanged. We prepare the best of what is found in the local markets. We support local farms and producers. We have a small focused staff. We provide intimate, personal attention to each customer in the dining room. We are very proud to be a part of the history of the old house we're located in and happy that our customers have made this possible!