Named the “Sausage King of Chicago” by food writer Heather Shouse (TimeOut, Food & Wine), “Best New Chef in Chicago” by TimeOut Eat Out Reader’s awards in 2010 and “2010’s Best Dining: Standouts from a Year’s Worth of Meals” by Pat Bruno, Chicago Sun Times””Van Camp’s fanatical attention to detail, passionate support of local farmers and everything-made-in-house credo first helped establish “bar food” as a serious culinary trend nationwide. Dining editor, David Tamarkin adds that Van Camp “built Chicago’s most ambitious charcuterie program, which produces some of the best (and only) locally made soppressata, finocchiona and chorizo” in the city’s ever evolving dining scene. Studying directly under culinary powerhouses Rick Tramonto and Paul Kahan, Van Camp has recently been recognized by culinary luminaries as one of StarChefs’ prestigious Rising Star Chefs of 2011, Restaurant Hospitality Magazine’s “12 to Watch in 2012,” and NewCity’s “The Big Heat: Chicago’s Food & Drink Fifty 2014,” and was the first chef in the US to mill fresh flour in house daily at his restaurant NellcÃ´te in Chicago in 2012. Chicago Tribune food writer described Van Camp’s contributions to Chicago’s dining scene as such: “Once upon a time, housemade charcuterie was a foreign concept for Chicago restaurants. Jared Van Camp blazed the trail at his excellent Old Town Social, curing sausage and bacon before most aspiring farm-to-table chefs even cracked open Michael Ruhlman’s “˜Charcuterie’ book. Van Camp’s got a knack for reviving classic recipes for a new crowd”¦The man even mills his own flour! Who does that? Jared Van Camp does, an old soul and a forward thinker.”
In 2014, alongside his partners at Element Collective, Van Camp launched Kinmont, Chicago’s entirely sustainable seafood restaurant, Leghorn, a socially conscious chicken shop, and its second location Leghorn CafÃ©, and a chef-driven juice bar, Owen + Alchemy.