For AMP 150, being “green” is a passion, not a marketing gimmick. With a farm-to-table approach for over 15 years in his restaurants, Chef Jeff Jarrett has spent his life exemplifying how ingredients define the experience.
We turn to the talents of our regional farmers and artisans to collect foodstuffs raised, crafted and harvested locally so that our dishes utilize only the most natural, farm fresh and pristine ingredients. The result is a hand crafted menu created with contemporary innovation, and deep flavors at their peek of quality.
Our menu hosts a wide array of options from snacks to small plates, large entrees, and even a multi-course tasting menu. Our guests have the option to grab something simple and quick, or enjoy a more formal experience for those special occasions. Our passion for the seasons, and the food they bring, keeps us always searching for great new combinations. Join us! Your table is ready.
Chef Max, who is President of DJM restaurants, his company that specializes in restaurant concept development and ongoing management, has been an established leader in the culinary world for many years now. He has celebrated the launch of many destination restaurants, and the first flagship was his exciting and popular 3030 Ocean restaurant created in the Harbor Beach Marriott Resort in Ft. Lauderdale, Florida in 1999. He quickly opened Latitude 41 in the Renaissance Columbus, Ohio and then the Brasserie in Grand Cayman, AMP 150 in the Marriott Cleveland, Asador restaurant in the Dallas Renaissance, Parallel Post restaurant in Trumbull, Connecticut, and most recently his name sake restaurant, James Republic, in Long Beach California.
Chef Max has a laundry list of accomplishments from multiple James Beard nominations for Best Chef, crowned King of American Seafood in 2010, wrote an amazing seafood cookbook in 2006, and holds many restaurant accolades from multiple properties. For an extended bio, please email email@example.com or visit his website at www.djmrestaurants.com
Chef Jeff Jarrett has been an integral part of some of the best restaurants in the greater Cleveland area. Breaking in to the industry at the AAA four-diamond rated “The Leopard” in The Bertram Inn and Conference Center, he quickly rose to Executive Chef before joining the opening team as Chef de Cuisine at Light Bistro, voted best new restaurant in three prominent Northeast Ohio publications.
Seeking to grow and broaden his knowledge, Chef Jarrett became Sous Chef at DANTE restaurant, learning under Michelin 1-star chef, Dante Boccuzzi. Chef Jarrett then became the Executive Chef at the newly re-opened Lockkeepers, reincarnating classic dishes from the restaurant’s storied past. From Lockkeepers, Chef Jarrett moved to be the Executive Chef at North End in Hudson, and then opened his first solo venture in Strongsville, Palate, where he used local, seasonal products to enhance his creative, progressive cuisine
Chef Jarrett’s move to AMP150 as the Executive Chef will enable him to continue to share his passion for good food and great dining experiences with the city he loves. Jarrett is an expert at bringing together a multitude of flavors in dishes that you know and some that you wouldn’t expect.
Chef Jarrett is the co-creator of the non-profit organization, “Dinner in the Dark”, a monthly dinner series that explores edgy menu items, promotes local chefs, and uses the best local ingredients all the while keeping guests “in the dark” about their 6-course menu for that evening. Every Dinner in the Dark event benefits a local charity which is chosen by that month’s participating chefs. To date they’ve raised over $80,000 since October 2010. www.dinnerinthedarkcleveland.com.