Jason has an Extensive career in New York Times and Michelin starred restaurants in the United States and France. Worked in the elite kitchens of Alain Ducasse, Jean-Georges, Christian Delouvier and Philip Legendre. Progressed through the ranks in top hotel companies including the Four Seasons, Ritz Carlton, and the St. Regis. Currently working as chef/owner of H2O Kitchen, freelance restaurant consultant, and as a professional food photographer and food stylist in Philadelphia, Berks County, Lancaster, and the Leigh Valley.
venison tartare michigan apple date caramel honeynut miso elderberry
sea scallop white acorn squash brown butter hazelnut cider rossini
sweet potato velouté foie gras butter redeemer wheat berry milk bread maple
beef tenderloin malted parsnip vanilla bean yukon fondant marrow vin rouge
namalaka white chocolate preserved cara cara cranberry pistachio honeycomb