Jarrad grew up watching his father cook in their Bethesda home. Traveling up a few times a year to visit his grandparents home in Connecticut, Jarrad helped his grandmother bake fresh bread each morning. Both homes had vegetable gardens which helped cultivate Silvers’ fondness for cooking with fresh ingredients, even if he was too picky to eat most of them.

In 2005, Silver started cooking at Pie-Tanza restaurant in Northern Virginia after school and on weekends. From 2006-2010 he spent his semesters in Pennsylvania studying business management and breaks at home working at Pie-Tanza. After graduating, he accepted a management role at the NoVa restaurant.

In 2011 he took a job as a server at the soon to open Graffiato in DC. Never truly leaving the kitchen, Silver would show up hours before his shift to help pick herbs and grate parmesan cheese. Making the move into the kitchen full time, Silver helped open 8 restaurants over the next 7 years with the team, working his way up the ranks to Executive Chef.

In 2018, Silver took a job as Executive Chef for Neighborhood Restaurant Group, running their kitchen programs at Birch and Barley restaurant and Churchkey Bar. Here he fine tuned his cooking style; mixing his Jewish upbringing with Mediterranean and Middle Eastern cuisines, and supporting local farms in the area.

In late 2020, with the restaurant industry upside down and with the birth of his first child and future taste tester (everything on the menu is Charlie approved), Silver took advantage of the opportunity to spend a bit more time at home. Silver and Sons BBQ started from his home in Kensington, blending his love of Mediterranean cuisines with the cooking method of traditional American barbecue. Soon after starting this venture he was asked to cook in the neighborhoods around him. By mid 2021 the food truck was ordered.

Now Silver and Sons BBQ truck can be found in the DC suburbs for nightly Mediterranean barbecue, nearby breweries and wineries, as well as booking private events and catering.