FORMATION

Graduated in December 2000 from The Culinary Institute of America, Hyde Park, New York, USA

CULINARY EXPERIENCE

Since August 2007
MIX, Restaurant Alain Ducasse, Las Vegas, Nevada
Executive Chef
	1 Star Guide Michelin.
          French and American Cuisine.


2006 - 2007
Le Jardin des Sens, Montpellier, FRANCE
Chef de Cuisine
2 Stars Guide Michelin.
French and Spanish Mediterranean Cuisine.

2005 - 2006
Les Ambassadeurs, Hotel de Crillon, Paris, FRANCE
Chef de partie
Chef de Cuisine : Jean-Francois PIEGE, elected best chef of the year in 2006 by le Guide Champerard, et Gault et Millau.
2 Stars Guide Michelin. 
Inventive French Cuisine.

2002 - 2005
Restaurant Alain Ducasse “Le Louis XV”,
Hotel de Paris, PRINCIPALITY OF MONACO (FRANCE)
Chef de partie
Chef de Cuisine : Franck CERUTTI
Restaurant 3 Stars Guide Michelin.
Mediterranean influenced Cuisine.

2001 - 2002
Alain DUCASSE Formation, Argenteuil, FRANCE
Assistant Teacher
Assistant to Chef Patrick OGHEARD during the preparation, training, and application of the methods of Alain Ducasse at the “Alain DUCASSE Formation” cooking school.

2000 - 2001
Moulin de Poustangacq, Poustangacq, FRANCE

 Apprenticeship of traditional Basque cuisine.

2001
Cuisine du Marche, Dax, FRANCE
Training
 Apprenticeship studied under
M.O.F. Chefs :  J.Y. LEURANGUER, E. LANDAIS, and
J.M. GAUTIER.
About Jason

Date & place of Birth
August 4th, 1979
Portsmouth, Virginia

College
Culinary Institute of America

Favorite Literature Book
* The Alchemist,
by Paolo Coelho

Favorite Culinary Books
* The Physiology of Taste,
by Jean-Anthelme Brillat-Savarin

* The perfectionist,
by Rudolf Chelminski

* Le dictionnaire amoureux de la Cuisine,
by Alain Ducasse

Favorite “everyday” food
A good sandwich !!!

Favorite style of food
Anything good from all around the world !

Favorite Quote
“The man who eats quietly, eats twice.”