Chef Parind Vora is a classically trained chef in the old vernacular. He was born in Mumbai (Bombay), India and his family emigrated to the U.S. in 1976. He has lived in New York City, West Virginia and South Carolina; where he graduated high school and college. After working in restaurants since 16 years of age he was hooked. He went to St. Matthews University; School of Medicine and was in the top 15% of his Medical school class but eventually decided that in the kitchen was where he belonged. Parind is essentially self taught in theory but was mentored by his travels, both domestically and abroad. Growing up in an “Indian household” he learned mastery of spices and their flavour combination. Everywhere he traveled the local food left an indelible mark on his cuisine. He describes his food as “Modern American” influenced by everywhere he has been. His food is culturally honest but done with a unique approach. His melding of classical technique with subtle Indian seasoning , world influences as well his strong wine knowledge makes for flavorful American food.

Parind’s food has big flavors and is seasoned assertively, yet is nuanced, complex, and most importantly, balanced. He created the entire menu at Restaurant Jezebel….a menu that can only come from skill, understanding and exuberance. Come and experience what food can be when the person who created the menu is the one that is most often actually cooking it.

Andrew is the only sous chef Parind has ever trusted to cook in his place. He is a graduate of Johnson & Wales University, where he received an Associates Degree in Culinary Arts. While studying, he was a chef de partie at Charlotte City Club in Charlotte, NC. Upon returning to Texas, he worked at Bread Winners in Dallas, and was a sous chef at Miramont Country Club in Bryan, TX under Chef Jaques Fox. Most recently, Andrew worked in Washington, D.C., where he was trained under Chef Robert Wiedmaier at Marcel’s, learning classic Flemish cuisine at a five star restaurant. He also worked as a chef de partie at Bastille Restaurant during his time in D.C.