Born in Iowa, Jason lived and grew up on a small sustainable farm, which produced products for both his family’s table, and for sale at local farmers markets. Jason began cooking and working in the culinary industry at age 13, learning the business from the women of the countryside where he lived, and training with local butchers. He fine-tuned his craft working for caterers, high volume restaurants and organic cafes. After years of real world experience Jason has further developed his skills in the kitchen of Sea Salt under the mentorship of Chef Fabrizio Aielli where his creative talents have led to his appointment as executive chef.