Born and raised in Brooklyn, NY as a diehard Mets fan, Chef Jared Forman's earliest memories of food was the diversity the city had to offer. From Sunday red sauce Italian dinners at home with his family, Chinese, Thai, Korean, and Indian in Queens, to French and fine dining in Manhattan, he couldn't get enough of how varied the flavors and experiences were. Following an A.S. in chemistry and math, he completed his B.S. in culinary arts at Johnson & Wales University in Providence, RI. He then interned in a hotel in Wales in the UK, followed by another at Perse in NYC, and finally joined the Momofuku Noodle Bar and Ssäm Bar team. After 3 years with David Chang, he left to learn pasta at Marea with Michael White.
Next stop for Chef Forman was the Gramercy Tavern, working under Chef Michael Anthony and pastry chef Nancy Olson. He then moved to Watertown, MA, outside of Boston, as the Chef de Cuisine (CDC) of Strip-T's Restaurant. After moving to Worcester and opening Deadhorse Hill in May of 2016, he now brings an American-Korean restaurant to Shrewsbury. Simjang is the result of a desire to share a wonderful cuisine and a fun, casual eating style with the people of central MA.