Chef Biography
David Jarvis was born and raised in Buffalo, New York, and worked in restaurants after school to get out of the cold. He then attended and graduated from the Johnson & Wales Culinary School in Providence, Rhode Island and apprenticed under Great Chefs Jean Banchet in Chicago and Wolfgang Puck at the Hotel Bel-Air, where he discovered California cuisine. In 1984, he returned to Chicago and opened the American Grill in Glenview.
In 1986, he and his wife, Cindy, opened Mélange American Eatery in Wilmette, and in 1991 moved it to Northfield, Illinois. In 1994, the Great Chefs television crew showed up to tape Chef Jarvis for the Discovery Channel’s Great Chefs – Great Cities television series and also for their Great Chefs of America series.
In 1996 he joined the Texas-based chain, Pappadeaux Restaurants, however a year later the Chicago Club brought him back to that town as executive chef. In 2007, Great Chef Rick Tramonto put him in charge of his steak and seafood restaurant as executive chef. In 2008 he joined the Pappas Restaurants as a research and development chef, until 2012, when Chef Jarvis moved to Lake Forest, Illinois to be the executive chef of Conway Farms Golf Club, where he remains today.
Recipes
Fruit Crisp
Serving: 4 Print Fruit Crisp By Great Chefs November 3, 2015 This is a contemporary fruit crisp, with the topping cooked separately and set alongside the fruit on the plate. With fruit and oatmeal, could this possibly pass for breakfast? Ingredients Topping Pecans – 1/2 cup, chopped Oatmeal – 1/6 cup Flour – 1/4 cup […]
Pecan-breaded Oysters with Fresh Vanilla, Cucumbers and Tomatoes
Serving: 4 Print Pecan-breaded Oysters with Fresh Vanilla, Cucumbers and Tomatoes By Great Chefs October 4, 2015 A first course of half shell oysters crusted in pecan meal and fried to a golden brown comes to the table nestled in sprouts. The cream sauce has an unusual blend of tomatoes and cucumbers with vanilla bean. […]
Rice Paper-wrapped Salmon with Tomato-Cucumber Salad and Coriander Broth
Serving: 4 Print Rice Paper-wrapped Salmon with Tomato-Cucumber Salad and Coriander Broth By Great Chefs September 30, 2015 Coriander leaves and salmon are presented in crisp rice paper packets on a cool salad of coriander, cucumber, and tomatoes brightened with ginger. Chef Jarvis points out that he begins roughly chopping the coriander at the leaf […]
Vegetable Terrine
Serving: 4 Print Vegetable Terrine By Great Chefs September 28, 2015 David Jarvis serves slices of his vegetable terrine on fresh greens with dressing that combines mandarin orange juice an balsamic vinegar. The terrine is molded of sauteed vegetables and chilled overnight, so you need to start this dish a day ahead. The bonus: at […]