Navarre is a Texas native and a restaurant industry veteran. Growing up with a father in the oil industry, Navarre lived and travelled internationally observing how food and cultures were intertwined. His passion for food was born from these experiences and, after some expert advice from his Greek aunt who ran a catering company – he took the plunge into the life of the culinary arts.
As a graduate of The Culinary Institute of America in New York, Navarre developed his skills on private yachts before coming to Seattle and working at Canlis as Chef de brigade before becoming Executive Chef at Local 360 and then opening Bell and Whete in Seattle’s Belltown neighborhood. He later joined Food Services of America (FSA) as a consulting Chef where he met Jack Timmons and cemented their culinary bond over the shared love of authentic Central Texas BBQ.
When asked why he decided to join forces with Jack’s BBQ, Navarre stated, “The authenticity of Jack’s is real – it is more authentic than any other BBQ place in town. Working with Jack and his team through FSA – I saw a culture that was not very common in the restaurant industry. Employees stay at his restaurants for the long haul and they have a level of respect for Jack and the business – you don’t see that in many places.” Navarre went on to say, “Jack Timmons is the definition of an authentic man. With a handshake and a nod, you know he’s telling you the truth and is a man of his word.”
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