Jason began his culinary career at the International Culinary Academy in Pittsburgh. There he learned traditional French techniques that would stay with him throughout his career. After graduating, he began working at the Stone House Restaurant and Inn in theLaurelMountainsofPennsylvania, where he was surrounded by local and seasonal cooking.
Jason moved toWashingtonDC, and worked at the Morrison House, a Relais and Chateaux property in Alexandria, VA. Working beside Chef Gian Piero Mazzi, Jason had the wonderful opportunity to use products from all over the world. After two years, Jason moved toAspenwhere he worked for the renowned Little Nell Hotel.
An opportunity arose for Jason to work with Food and Wine best new Chef, Bryan Moscatello, at Adega Restaurant and Wine Bar in Denver. The excitement and creativity in this kitchen was astounding. Jason later headed back toWashington,DCwith Chef Moscatello to open a restaurant for Star Restaurant Group, as the Executive Sous Chef.
After returning to the mountains in February of 2007, Jason started the next part of his career at the Aspen Meadows Resort, as Executive Sous Chef. In January, 2008, Jason was promoted to Executive Chef of the property. At the Aspen Meadows he cooked for the elite political leaders of the world introducing modern cooking techniques and solidifying the local produce scene by building a working garden that supplied the restaurant with the majority of their produce.
In 2009 he joined Stir Food Group as Chef De Cuisine of Potenza Trattoria that includes a full service bakery.