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Chef Jason's love for food started at the tender age of twelve when he was inspired by his mother to help with the holiday dinners for their large family gatherings. Over the years, he has worked in many authentic Mexican, Greek, Italian, French and English restaurants.
When he was nineteen years old, Jason met Julia Child for the first time. When he turned twenty four, Jason attended the California Culinary Academy and started doing cooking classes with well known chef's such as Julia Child, Jacque Pepin, Wolfgang Puck, Alice Waters, Nancy Oakes and Jeremiah Towers.
Jason started working for Roland Passot at the age of twenty six and was introduced to Paul Bocuse, opened the Left Bank and created a menu in honor of Julia Child and Paul Bocuse.
Jason has also been guest chef at numerous restaurants and wineries around the country and has been in charge of plated banquets for as many as 10,000 people.(true story)
After moving to Arizona in 1998, Jason worked at the Fairmont Scottsdale Princess, opened the Estancia clubhouse as well as owned and operated the Montana Grill & Bread Company. Jason also went to work for Nick Cohen, opening and operating four restaurants before finding a new home at Mesa Country Club.
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