Being born and raised most of his life in Louisiana, food has always been a large part of Jason’s life. He began cooking at a very young age with his grandmother in her home, where he learned many of the recipes that he still uses today. Working his way through college in restaurants, cooking went from being a hobby to his life’s calling and passion. Jason received his culinary arts degree from Delgado. From there he quickly worked his way up in the industry. Early in his career, he was privileged to be the Banquet Chef at the Omni Royal Orleans Hotel in New Orleans then went on to be the opening Banquet Chef at the Loews Hotel. After leaving Loews, Jason joined the Gordon Biersch Brewery for six years. From there, he began a new venture with Manning’s. After four years, he decided to take on something entirely different, which was working for the Southern Yacht Club. Jason has thoroughly enjoyed a different pace of restaurant and cuisine, and the club lifestyle affords him the ability to serve a select group of people, whom he gets to know on a personal and professional level each day. We are delighted that Jason joined TCC in January 2018, and he is looking forward to making many rewarding memories here at the Club. He is the proud husband to Amanda and doting father to Braedon, Rylie and Mila. A devoted family man, he happily stays very busy outside of work with his children’s extracurricular activities and, of course, trying out recipes with his family.