Jan Feshan, Executive Chef

Executive Chef Jan Feshan has an impressive resume, having worked with some of the best chefs in New York City. He started his culinary journey by earning a Hotel and Tourism Management Degree in Tehran, Iran. Upon graduation, in 1997, he moved to Los Angeles and began working at The Flame Restaurant as Chef de Cuisine, focusing on Persian/ French fusion cuisine.

In 2001, Feshan switched coasts, relocating to New Jersey and focusing on Italian cuisine as Corporate Sous Chef for LaReggia Banquet and Restaurant Group in Secaucus, New Jersey. His responsibilities included menu design, cost analysis, training and quality control. A few years later, Feshan became Executive Chef at Pars Grill & Bar in New York City, returning to Persian/French fare. Then in 2008, Feshan joined Fourth Wall Restaurants in NYC, working as Chef de Tournant at Maloney & Porcelli with New American cuisine under the direction of Executive Chef David Burke.

Feshan continued to gain invaluable kitchen experience at ABC Kitchen, a Jean-Georges Vongerichten’s New American restaurant and James Beard award-winning Best New Restaurant (2011) led by Executive Chef Dan Kluger. Feshan started as Chef de Tournant at ABC Kitchen in 2010, and was promoted to Sous Chef in 2012. His responsibilities included working the various stations, purchasing local foods at the farmer’s market and hiring/training the BOH staff.

Feshan is now thrilled to be the Executive Chef at County, focusing on local, seasonal and fresh ingredients and New American cuisine.