Chef Jared Lee Pyles of HD1 - Biography
While living in Auburn, Alabama, Jared Lee Pyles earned his first kitchen stripes in various positions: in the front of the house, as a pizza maker, and at Alabama’s only microbrewery. Encouraged to pursue the culinary industry as a career, Pyles prepared to attend culinary school in Texas, but his Alabama mother insisted he stay closer to home and he enrolled at Le Cordon Bleu College of Culinary Arts in Atlanta in 2006. But before he could even start school, Pyles was noticed by Chef Mike Isabella who asked him to apply for a position at Kyma, led by Pano I. Karatassos. Once there, Pyles worked his way from commis to saucier.
Eventually making his way out of Alabama, Pyles worked under Chefs Michael Tuohy and Kevin Gillespie at Woodfire Grill in Atlanta in early 2008, where he learned the art of whole animal butchery and charcuterie. He left to partner with Chef Richard Blais at Atlanta restaurant Home, and later at FLIP burger boutique. As a chef at FLIP, Pyles strengthened his ability to combine distinctive ingredients into one-of-a-kind dishes, including FLIP’s award-winning burgers. His inventive outlook led to the opportunity to conceptualize HD1’s menu with Blais. Serving as executive chef, Pyles will continue to think outside of tradition to excite diners with his thoughtful twists on favorite dishes.