The Schoolhaus in Jacksonville is pleased to announce exciting changes to their culinary team. After an intensive regional search, they are proud to introduce Chad Smith as Executive Chef for the Schoolhaus Brewhaus’ Food and Beverage department. Smith will have responsibility for overseeing the Schoolhaus’ kitchen and the Bigham Knoll Campus catering department.
Mr. Smith, most recently of Larks Medford, has an extensive background running some of the region’s finest kitchens. After beginning his career in Bend under the tutelage of acclaimed restauranteur David Touvelle of CHOW, Smith moved to the Rogue Valley in 2006 where he joined Elements Tapas in Medford as Executive Chef. Working with Proprietor Chris Dennett, Chad developed an incredibly popular menu that remains the core of Elements’ success today. Mr. Smith then moved to the long-revered Chateaulin in Ashland to expand his fine dining repertoire. Over the last few years, he was a key player at Larks Medford, where he focused on his passion for chef-driven, locally-sourced, and seasonal menus.
The Schoolhaus Brewhaus, located on the Historic Bigham Knoll Campus, has been serving custom-crafted meals using ingredients from their on-site garden, as well as other locally-sourced components for nearly a decade. Bigham Knoll’s Event Center is one of the most successful in the Rogue Valley, hosting corporate and non-profit events and boasts a unique indoor/outdoor wedding venue.