WHO WE ARE

Our team works together to deliver the best possible dining experiences for our guests with impeccable service, delicious dishes and drinks that will have you asking for just one more round.

  • OWNER & CHEF

    Dinners at Chef Jared Gadbaw’s grandmother’s house were a highlight of growing up in Garden City, Michigan. These dinners introduced him to the importance of good food in creating good memories. That upbringing ultimately led him to hospitality and, specifically, to cooking.

    A graduate of the renowned French Culinary Institute, Chef Jared spent more than 15 years cooking in New York City and worked at and opened several premier restaurants in the United States and abroad, including in Hong Kong and Istanbul. His experience in Italian cuisine and seafood became the foundation of his culinary career.

    Most notably, Chef Jared served as Chef de Cuisine at Marea in New York City from its opening. Marea earned a Michelin Star in its debut year and went on to earn and maintain two Michelin Stars throughout Jared’s tenure. As Chef de Cuisine, Jared led the kitchen and helped establish Marea as one of New York City’s premier destinations for Italian seafood.

    After more than 15 years in New York City, Chef Jared returned home to Michigan to open Oak & Reel in Detroit.

    His vision for Oak & Reel draws on the cooking that has shaped his career, with a focus on contemporary Italian cuisine, exceptional seafood, house-made pasta and seasonal ingredients. The food is complemented by a thoughtful wine and cocktail program and skilled, attentive service. Together, it creates a refined dining experience that remains welcoming, relaxed and fun.

    A rare day off will find Chef Jared tending his garden, walking through the woods with his two young children looking for things to eat, and enjoying time with his wife and business partner, Abby. (Headshot: Elizabeth Moroz)

  • GENERAL MANAGER

    Alyse Conrad, General Manager of Oak & Reel, is a veteran of the Detroit hospitality scene. She cut her teeth at some of Detroit’s favorites such as Takoi, SheWolf, and with Andrew Carmellini’s team at the Shinola Hotel. Having entered the restaurant industry as a teenager, Alyse has held every position in the front of house, unearthing even more passion with each advancement.

    Beyond cultivating a can-do spirit, this work has given her the opportunity to work intimately with a diverse array of characters and talents. As someone who has devoted her life to hospitality, she has equal passion for people and their stories and the belief that shared memories around the table is an essential way to preserve knowledge and traditions that otherwise might be lost.

    Alyse takes pride in providing a welcoming and skilled service, with a keen eye for detail. She enjoys identifying and emphasizing the unique strengths of her team. Working alongside Chef Jared Gadbaw, she strives to provide an exceptional and refined, yet highly approachable experience.

    Detroit is home, but she enjoys exploring new cities and the restaurants they behold, taking inspiration from others to hone the craft of hospitality.

  • WINE DIRECTOR

    Kariann Fifer, CSW grew up in a small, coastal town on Lake Michigan, where she began her career in the restaurant industry. Here she worked her way from the kitchen to bartending, learning all facets of fine-casual dining. She took these skills with her to East Lansing, where she attended The School of Hospitality Business at Michigan State University. After graduation, Kariann moved to Chicago, St. Louis and Columbia, Missouri, to experience new perspectives of the world of hospitality.

    In 2012, Kariann moved back to Michigan. Landing in Ann Arbor, she dove into the wine, beer, and spirits world as the Beverage Director of Vinology Wine Bar and Restaurant. After three years of deep immersion in wine, she moved on to a position as General Manager at The West End Grill, where she continued to cultivate memorable experiences for her guests.

    Throughout her over twenty-year career, passion for education has always been present. She began studying for her sommelier certifications and hosting blind tasting groups for local industry professionals—becoming a Certified Sommelier and a Certified Specialist of Wine and supporting and mentoring other wine professionals through the certification process.

    Kariann now shares her knowledge and special brand of hospitality as our Wine Director, and instructor of Wine and Spirits in the lauded Culinary Arts program at Schoolcraft College. Working with our talented culinary team, allows her to create exceptional wine experiences for our guests. Whether it be an engaging conversation tableside, a carefully curated list, or an exclusive event—her goal is to make your time with us unforgettable.

  • CHEF DE CUISINE

    Chef Kayla’s passion for Italian cuisine is rooted in both tradition and experience. She trained at the Institute of Culinary Education in New York City, where she built a strong technical foundation and developed a deep respect for the discipline of the kitchen. During her time in New York, she interned at Blue Hill in Manhattan—an experience that deepened her appreciation for understanding where our food comes from.

    Returning to Michigan, she joined the opening team at SheWolf, helping bring its Roman-inspired vision to life. Her journey then took her abroad to Dubai, where she was part of the opening team at Torno Subito at W Dubai The Palm, gaining exposure to a vibrant, globally influenced culinary scene.

    Chef Kayla has also worked closer to the land, spending time at Pond Hill Farm in Northern Michigan, where she developed a deeper appreciation for seasonal, locally sourced ingredients.

    Since 2021, she has been a key member of the team at Oak & Reel, where she continues to hone her craft. Inspired by her Italian heritage, Chef Kayla is especially passionate about pasta, bringing together tradition, technique, and creativity in every dish.

COMMUNITY

At Oak & Reel we understand the power of food and it’s ability to bring people together for change. By supporting the underserved and undernourished, we seek to empower change where it matters most – our local community.

BELOW ARE SOME OF THE LOCAL ORGANIZATIONS THAT WE SUPPORT: