Jared Cook
Head chef Jared Cook grew up in the food-rich Pacific Northwest countryside of Eugene, Oregon. His mother's cooking and the late culinary icon, Julia Child, nurtured his natural love of cooking. After graduating from the Western Culinary Institute in Portland, Oregon, he ventured to Southern California. Cook sharpened his culinary skills at French 75, Chat Noir, Vine as sous chef and the previous two years as executive chef at Crow Bar. He now returns to St. Roy at Vine as head chef and will merge his talents and passions with Monson's.
Justin Monson
Executive chef Justin Monson, Dana Point resident, grew up in Laguna Niguel, California. Justin married his high school sweetheart, Dorine, and is the proud father of two wonderful sons, Hayden and Beau. At the young age of 13, he found his culinary calling in life when his Mom took him to a French cooking class at Bonsoir Charles in San Clemente. By amazing coincidence, Vine is located in the same site today. A graduate of the Culinary Institute of America, Monson refined his culinary skills in the kitchens of notable chefs Christian Rassinoux and Patrick Glennon at the Ritz Carlton, Laguna Niguel. Monson then relocated to Napa Valley and worked as Saucier at Auberge Du Soleil, working under Chef Andrew Sutton, now at Napa Rose. He returned to Southern California to become executive chef at French 75 in Laguna Beach. In 2003, Monson, along with his wife Dorine opened Vine in San Clemente.
