Executive Chef

Jason brings to his role as Executive Chef a 12 year tenure learning and working alongside chefs such as Frank Pabst -Blue Water Cafe-, Alain Raye -La Regalade-, and Lee Parsons –Bacchus- at the Wedgewood Hotel.

He furthered his expertise at a number of award winning restaurants globally including the Michelin rated In de Wulf in Dranouter, Belgium. His passion for local and sustainable produce paired perfectly with the right wines is what he has built his reputation on.

His unprecedented commitment to the finesse of each plate and his passion to exceed customer satisfaction is his mandate. He continues to strive for perfection while continuing to learn and enhance his already reputable skills.