Stefan Jarausch is the Oak Room Chef at The Fairmont Copley Plaza.  As the chef, Mr. Jarausch oversees the kitchen operations of the award-winning Oak Room. The Oak Room, a regal, comfortably elegant restaurant, offers a traditional steakhouse menu with a distinctive twist.  Mr. Jarausch’s impressive resume and culinary skills brings a new level of excitement to The Oak Room, which is open for breakfast, lunch, and dinner.  

Before joining The Fairmont Copley Plaza’s culinary team, Mr. Jarausch was the executive chef of The Madison Hotel, in Washington D.C.and oversaw the operation of the hotel’s kitchen and its restaurant, The Federalist.

Growing up in Bielefeld, Germany, Mr. Jarausch spent his formative culinary years in the Michelin starred kitchens of Europe, learning from some of the great masters of the craft including Balladonne and legendary Paul Bocuse.  After training as an apprentice for two and half years in Berlin, Jarausch decided to continue his education in France.  While training in France, the young chef had the opportunity to study under some of the most talented chefs in France who provided him with what he considers to be the foundation of his culinary methodology, attention to detail and a commitment to fresh ingredients.  With four years under some of the most famed chefs in France, Jarausch decided to leave France and expand his culinary horizon across the ocean. 

Upon arriving in the United States, Mr. Jarausch joined the culinary team at the Ritz Carlton Boston.  Throughout his ten-year tenure at Ritz Carlton, Mr. Jarausch held a variety of progressive culinary positions at the Ritz Carlton hotels in Kansas City, Atlanta and Buckhead.  Working under executive chefs and Frenchmen Xavier Salomon and Eric Chopin Jarasuch learned invaluable leadership skills, which promoted him to the next step as executive chef of the Chase Park Plaza hotel in St. Louis.