The Team Behind Cara
Executive Chef: Jacob Jasinski
Jacob Jasinski’s culinary career began early in life when he was inspired by his Polish immigrant grandparents, who had the tradition of nightly family dinners that filled the house with love. Jasinski would often accompany his father to the local New England farmer’s markets, where he was taught how to choose the best quality ingredients for each dish.
After working in the industry during high school, Jasinski sought out opportunities to further refine his craft and take the opportunity to travel. His culinary repertoire bloomed while living abroad, working in Michelin-starred Domaine de Clairefontaine alongside Chef Philippe Girardon and in Michelin-starred kitchens in Venice, Italy.
Returning to the states, his career flourished at The Dining Room Ritz Carlton in Buckhead, White Barn Inn, and Joel Robuchon in Las Vegas. In 2014 he was tapped to take over Seasons dining room at Ocean House in Westerly, leading the restaurant to its first Forbes Five Star achievement. In 2017 the opportunity arose to develop the culinary program at Sails Restaurant in Naples, Florida, taking home Florida’s Top Chef Award and gaining national attention.
After traveling around the globe in late 2018, Jasinski returned home to Rhode Island to take the top toque at The Chanler, gaining its first Forbes-Five Star award under his guidance. Jasinski’s approach to cuisine is to let the ingredient speak for itself, “taking an ingredient you’ve had a thousand times and preparing it in such a way that you find your palette experiencing it as if it was the first time is the objective for each dish.” This modern approach to New England food is partnered with a focus on sustainability, supporting local farmers, ranchers, and fishermen. Jasinski has even built a vast garden on The Chanler grounds, used in its nightly changing blind tasting menus.
In his rare time off, he enjoys playing guitar, kayaking, and spending time with his wife and two boys.
The Cara Team
The team behind Cara is comprised of a talented group of professionals with genuine care for the guest experience. Many have joined the team from Michelin star backgrounds around the world to bring diversification and excitement to the nightly changing blind tasting menus and award-winning beverage lists. From the entire front-of-house team to the culinary epicenter a passion for hospitality can be seen on each plate presented.