A native of Eastern Long Island, Jason graduated from the University of Maryland in 1999 with a degree in political science. Despite his interest in pursuing a career in law, he was unable to overcome his passion for cooking. Jason is a graduate of the International Culinary Center (formerly the French Culinary Institute) in New York City and also a former sous chef both at Cork under the wine bar's first chef, Ron Tanaka, and at Cleveland Park's Ripple. His wide-ranging background includes stints at Jean-Georges' Mercer Kitchen, BLT Fish and San Francisco's Absinthe and NoPA. As Executive Chef, Jason continues his support of local and sustainable products and producers while creating plates to share with a nod to continental cuisine. He resides in Columbia Heights with his wife Tara and their two puppies.