In success, as in many things, timing often plays a major role. You
could say that Sonia Arias is blessed with impeccable culinary timing.
From the instant she and Jared Reardon met and fell in love while bachelor's degree
students at the CIA to the moment they opened the doors of their new
restaurant, Jaso, they have made well-timed and well-thought-out career
choices that are sure to lead to success.
While Sonia was finishing up her bachelor's degree, Jared spent a year in New
Orleans, LA, at the Commander’s Palace. Then, for the next two and a
half years he worked under Certified Master Chef George McNeill at the
Marriott Marquis in New York City. Building on what he learned at the
CIA, Jared paid particular attention to budgeting, forecasting, and
purchasing, knowing that he would need those skills down the line. Then
it was off to work at Bouley for the next three years, where he
developed his skills and his understanding of modern French cuisine.
Once she graduated, Sonia joined Jared in New York City and spent a
year working at Daniel under Pastry Chef Tomas Haas. From there it was
on to Danube and, finally, working side-by-side with Jared at Bouley.
Though she’s a pastry chef, Sonia thought it would be good to round out
her experience, so she opted to work as a waiter and captain in the
front of the house. While having wonderful experiences honing their
skills with some of the nation’s top chefs, Sonia and Jared never once
took their eyes off the prize—to open their own establishment.
When the time came to make the move, it was to Mexico City—Sonia’s
hometown—where they opened an upscale contemporary American restaurant
with a classical influence. And as always, their timing was perfect.
Even five years ago, the city would not have taken to the type of
elegant, sophisticated food and wine they offer. But, citizens of Mexico
City have become more well traveled, sophisticated, and open to Jaso’s meticulous approach to food. From making their own butter and ice cream
to populating an award-winning wine cellar, they pride themselves on the
culinary quality and sensorial experience they offer their patrons.
Such commitment to excellence leaves them little spare time for
themselves. With the restaurant closed on Sundays, Sonia and Jared watch
movies, eat out at other restaurants, and visit the markets. But they
are content. Jaso has developed a strong word-of-mouth following. Jared
has become fluent in Spanish. Sonia was recently invited by a purveyor
to travel throughout Spain’s wine country and sample wines. And, they
close up each night knowing that for them and their dream—the time is