Founder of Danks Street Depot and outspoken champion of sustainable, ethical eating, Jared Ingersoll continues to grow his gastronomic family with the introduction of Cotton Duck in 2010.
Cooking for over 23 years, his passion for creating great food has taken him all over the globe, including in London at 2 Michelin starred The Square and Hillaire as well as head chef at Sydney’s much loved institution, Bayswater Brasserie.
Out of the kitchen, Jared has been a regular on Channel 10’s Ready Steady Cook and The Morning Show. He also writes a monthly column for Home Beautiful Magazine.
His kitchen skills and food philosophies have taken him around the world, he has represented Slow Food Australia at Terra Madre and cooked at high profile restaurants including SEVVA in Hong Kong and at a number of private celebrity dinner parties.
As an author, Jared has written two cookbooks, Danks Street Depot (won Le Cordon Bleu World Food Media Awards, best hardcover cookbook under $USD 30) and Sharing Plates, which won Best Book under AUD$36 at the Australian Food Media Awards, 2008. He is currently working on his third book with Murdoch Publishing, due for release in 2011.
