As a culinary professional, Spain has always been a destination of choice for Chef Jason. Home to extraordinary cuisine and the world’s top Chefs, Barcelona is a food mecca for those who strive to be the best.
Settling into the Barceloneta area, an old fishing village surrounded by the two main ports in Barcelona, Chef began his adventure by tasting the local cuisine at some of the city’s most prestigious events and restaurants. From the Food and Wine festival to the Taste of BCN, to Ferran Adria’s famous Tickets and Dos Pallilos, two of the city’s many Michelin Star restaurants.
Given the opportunity to stage at Comerc 24 and Alkimia, both holding a Michelin Star as well, allowed Chef to experience first-hand the high quality Catalonian cuisine and it’s artful and innovative cooking style. Chefs last conquest in Barcelona happened when he was contracted to help turn a local café within the Metropolitan Museum of Art into a destination for tourists to dine on Spanish tapas and local cuisine.
Hyde Park, New York
During his time at the Culinary Institute of America and prior to receiving his associate’s degree in Culinary Arts, Chef Jason attended the bachelor classes for Hotel and Restaurant Management and began his associate’s degree in Baking and Pastry.
While studying at the Instituto di Arte Culinaria in Orvieto, Italy, Chef Jason worked at Zeppelin Ristorante. He spent his time in Orvieto learning and exploring the fine art of Italian cuisine which he had grown to love early in his culinary career.
Upon graduating from the Culinary Institute of America Chef Jason studied at the Sichuan Higher Institute of Cuisine in Chengdu, China. While in Chengdu he studied multiple cuisines from the different Providences throughout China taught by top Chinese Chefs from around the country.
While studying at the Culinary Institute of America Chef Jason took an externship at Spago’s, a Wolf Gang Puck Restaurant in the Four Seasons Resort in Maui, Hawaii. Cooking under Chef Cameron, Chef Jason learned…