Athens native Jared Bennett is reaching forward this year with his newly announced promotion to executive chef at a Cincinnati local restaurant, Metropole.  
 
Bennett is a graduate of Hocking College with a degree in Restaurant Management that led him to become a line cook at Daveed's, Nectar and Orchids, where he continued employment until Metropole opened. After holding the sous-chef position at Metropole, Bennett has announced his promotion to chef de cuisine this year.

Metropole is located in Cincinnati's new 21c Museum Hotel and offers a new twist on traditional fire cooked meals and techniques. The menu focuses on dishes cooked in a traditional custom built wood-burning fireplace. Bennett expresses his excitement for the new position but explains the style of the restaurant will stay the same.

"Metropole is about letting food speak for itself and that will not change," said Bennett. 

Some dishes that Bennett has contributed to this unique menu include a potato gnocchi with guanciale, escarole, oyster mushrooms & feta and a chilled corn soup containing charred corn, green onions and summer sausage.