Jae Florence, Executive Chef
Chef Jae Florence’s farm-to-table philosophy developed before she even realized it – as a child cooking with her mother and grandmother in Makala, O’ahu. “They would send me into our yard to pick avocados, mangoes, macadamia nuts and kukui nuts.”
After high school, Jae served in the Army National Guard then made her way to Rhode Island where she worked under several local chefs before arriving at Tavern on Broadway.
While her cuisine is Asian inspired, heavy on fresh caught fish and locally raised beef and produce, she understands the love for traditional New England favorites such as fish and chips and lobster rolls. Jae’s ever evolving menu is delicious, seasonal and diverse.