Meet Our Staff

Jared grew up in a small town in Southern Illinois where he developed a deep connection to nature and a love for fresh, local ingredients. His culinary journey began with a formal education, followed by a transformative experience in Nashville, Tennessee, where he honed his skills under the tutelage of renowned chefs John Besh, Brian Landry, and Sean Brock.

In 2021, Jared and his wife relocated to Charleston where he continued to elevate his culinary artistry, working at The Ordinary, Lenoir, and most recently as the Executive Chef at Brasserie la Banque. These experiences allowed him to explore diverse culinary techniques and flavors with ingredients of the lowcountry, further refining his unique style.

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As the opening chef of Buck's Deli & Market, Jared is excited to bring his passion for making ordinary food extraordinary and provide a diverse menu of creative offerings highlighting local organic ingredients to Daniel Island residents.

Isabel’s studious nature and passion for food led her to culinary school at 16 years old, and by her 19th birthday, she graduated from of the culinary program at Trident Technical College. ​Isabel went on to hold positions at some of Charleston’s most esteemed restaurants.

She was the Executive Chef at Goat. Sheep. Cow. and Malagón, Sous Chef at Edmund’s Oast and held positions at Rappahannock Oyster Bar and The Ordinary. Isabel has a passion for baking and specializes in allergen-friendly recipes. An added treat for Daniel Island!