When Chef Stefan Jarausch first arrived in the United States in 1994 after beginning his career in France, he came to Boston to work at the Ritz-Carlton Hotel (now the Taj). Relatives living in the area took him to dine at Top of the Hub, the famed restaurant on the 52nd floor of the Prudential Tower in the Back Bay. Now, two decades later, Chef Jarausch is returning to Top of the Hub as its new Executive Chef.
    “[Top of the Hub] has created so many memories for so many people.” Of course, the spectacular, 360-degree, bird’s eye view of the city makes an indelible impression, especially to visitors looking for a unique Boston experience, yet Chef Jarausch is more focused on a menu infused with savory aromas and flavors. “My main goal is that I want the Top of the Hub to be known as a great restaurant with a great view,” he explains, emphasizing the centrality of fine cuisine to Top of the Hub’s dining experience.
    With Easter hot on the heels of Dine Out Boston (when restaurants across the city feature prix fixe menus through March 18), the kitchen may be busy now, but Top of the Hub is also hugely popular in April and May as a romantic site to pop the question—or pop open a bottle of Champagne to celebrate graduation. “I can feel spring coming. It really makes me excited to be able to work with very fresh, just-grown ingredients.” Chef Jarausch adds that spring is a great time for the availability of seafood, a staple of New England’s traditional cuisine, which he describes as “a relatively simple style of cooking—pretty pure—and true to its local roots.” Upscale farm-to-table dining fits right in with his vision of the Top of the Hub experience, which he calls “refined, relaxed, and memorable.” When asked what seasonal changes the new menu might hold, Chef Jarausch wasn’t yet ready to reveal any surprises, but his evident enthusiasm is enough of a reason for Bostonians and visitors to venture up the Prudential Tower and discover for themselves. Chef Jarausch extends a warm invitation: “Come see us! We want everyone to have a great time—to enjoy the food and the view.”

Photo: Joel Benjamin