Sage Restaurant Group

Born and raised in upstate New York, David Cardell began his career in restaurants as a young teenager washing dishes in the kitchens of an upscale private club where he was inspired by a duo of classic German chefs. Adding to his interest and curiosity, he was mentored by his uncle, a gourmand who did extensive entertaining at his country home in Connecticut and introduced David to the world of New York City fine dining.

Eager to learn the craft of cooking, David attended the Culinary Institute of America in Hyde Park, NY where he graduated in 1985.   Upon graduation, David moved to Boston’s north end where he tended to the burners in a number of restaurants and further developed his skills.

His success landed him chef jobs in two of Boston’s finest hotels – The Copley Plaza and The Parker House. He then returned to the Big Apple to join Manhattan’s acclaimed Water Club Restaurant as executive chef in 1995 where he enjoyed a 5-year tenure.

Longing to return to New England, he returned to Boston as executive chef at the acclaimed Caliterra restaurant where he combined fresh California food sensibilities with old world cooking techniques and authentic Tuscan flavors. His interest in sourcing fresh artisan foods eventually led him to Dole & Bailey, family-owned purveyors of farm-to-table foods for the restaurant industry.  In his role as executive chef, he worked with New England’s finest chefs to bring them the freshest products obtainable.

Temple is thrilled to bring Chef Cardell to “home” to Providence where family relatives reside. He’s excited to continue using New England’s freshest products and bring authentic flavors to sophisticated Rhode Island palates.

His collaboration with culinary consultant Joyce Goldstein took him to her San Francisco kitchen in February. Their culinary approach to the makeover of Temple’s menu was to celebrate the unique, authentic flavors of the 22 Mediterranean countries while sourcing the freshest seasonal products that New England has to offer. Chef Cardell looks forward to using Temple as his new stage to bring this vision to life!

Jared has more than 12 years of experience in the hospitality industry with experience traveling through quick service, casual and fine dining.   A native Rhode Islander, he attended Providence College where he studied accounting and history.  During college, he began his career working summers on Block Island and eventually became the concessionaire of Fred Benson Town Beach and the owner of JSC Concessions.   After finding success on Block Island, he became the bar manager of L’attitude Modern Eatery and began an interest in wine and spirits.  From there he became the beverage manager at The Four Points Sheraton in Norwood, MA.    He then became the wine and spirits director and AGM at Gracie’s in Providence where he had the opportunity to pair two wine dinners at the James Beard House as well as receive the Wine Spectator award of excellence for his wine and spirits program for four consecutive years.   He then went on to open Palma, a Mediterranean inspired tapas restaurant in western Connecticut.  After selling Palma in early 2009, Jared went on to be the director of operations for the Rizzuto’s Restaurant Group.  Jared joined the Sage family in April, 2010 and became the General Manager of Food and Beverage at the Renaissance Providence Downtown in Providence, Rhode Island.   When not working, Jared enjoys being by the ocean, working on his cars and watching sports.