Jason came to Dean & Deluca with extensive culinary experience in the Bay Area at some of the region’s most beloved restaurants, and has also run the food programs at a hotel, winery, catering company, non-profit, and market. Most recently, Jason was the Executive Chef for Ram’s Gate Winery in Sonoma, which received as much publicity and praise for its food as it did on its wine (and just received a three-star review from the SF Chronicle).

He also held the position of Project Manager for The Delfina Restaurant Group. Previously, Jason served as the Corporate Culinary Director for the Tyler Florence Group, where he was responsible for all recipe and menu development and recipe database management. Prior to that he was the Culinary Director for La Cocina, a non-profit, food-based business that helps low income women launch food businesses; while there, he developed and launched San Francisco’s first street food festival, which raised over $80,000 for La Cocina.

Jason’s love for the Napa Valley was cemented when he worked as the Executive Sous Chef at The Carneros Inn, after serving as the Prepared Foods Director for the Mill Valley Whole Foods.