While food has played a large role throughout Jason’s life, his path to becoming a chef was not a straight line. Jason attended the University of Richmond, Virginia, in order to pursue a degree in Philosophy and Leadership Studies. School marked two important moments for Jason. His junior year was highlighted with a semester of study in Oxford, England, which was precluded by his first trip throughout continental Europe. There he immersed himself in various cultures whose elevation of food, wine, and the fine arts made Jason realize the value and possibilities for cooking, as an art, science, and act of humanity. His studies and various internships in politics, law, and finance only further enhanced his drive to make his work, whatever that may be, a positive reflection of his civic responsibility.

Upon graduation in 2001, Jason, without formal training, decided to pursue a career in the restaurant industry, in order to combine his love of food, service, and art. Jason’s first cooking job was an apprenticeship at Sunset Beach in Shelter Island, NY. There, Jason learned the basics and found a home in the kitchen. That summer was enough to re-assure him that this was his path. After a short stint at NYC’s Scopa, Jason had an opportunity to cook under Bill Telepan at Judson Grill. Jason learned technique and composition from Bill and his kitchen, but also learned the necessity of attaining the best ingredients and teamwork in the kitchen.

Jason’s most influential professional experience was his time helping to open the highly-acclaimed Manresa Restaurant in Los Gatos, CA, in 2002. Under David Kinch, Jason had the opportunity to work every cooking station in a world-class kitchen with the highest standards. There, Jason learned technique, creativity, and refinement at their highest levels.  Equally important to his development, David recognized Jason’s unique palate and creativity and encouraged his contributions to the menu and restaurant.

When Jason returned to New York in 2004, he found in Punch and Judy the possibility of combining his passion for food and wine with a clientele who would be excited to join him on an adventure. With the support of his staff and diners, Jason created a menu, which was both compelling and challenging—combining his passion for eclectic ingredients and refinement.

In the fall of 2005, Jason left NYC to pursue the opportunity to help former Manresa kitchen-mate Josef Centeno, at LA’s Meson G as the chef de cuisine, as well as develop a professional base in southern California. Soon after, Jason was given the chance to pursue a dream as the executive chef of Red Pearl Kitchen in San Diego, a pan-Asian restaurant with concentrations in SE Asia, China, and Japan. Jason has seemingly worked on this menu his whole life, having grown up eating and exploring the cuisines of Asia through ethnic areas of this country, a three-month excursion to SE Asia in 2002, and personal study. At Red Pearl Kitchen, Jason has helped to compile a greatest hits menu of Asian dishes, which have particularly influenced and shaped his career and life. Jason hopes to enable diners at Red Pearl to embark on an Asian adventure via his cooking memory.