Jason grew up in Cornwall, where he began his culinary career at the age of 16 as an apprentice to a German chef at a small fine dining restaurant.
A fantastic mentor, he introduced Jason to many things that have stayed with him to this day, including an appreciation for German white wine, the secrets of making salami, and how to cook old-school, classic food. Jason moved to London and his experiences there, including in the kitchens of Sir Terence Conran and Scots of Mayfair, gave him an excellent foundation for his career.
Always an adventure seeker Jason then spent several years travelling throughout Southeast Asia, Eastern Europe and Central & South America, as well as two year-long stints in Bermuda working as sous-chef at the Harbourfront where he met Holger.
His travels gave Jason a real appreciation for cooking with local and seasonal foods and sustainable farming practices, seeing how the farmers in each region were able to work with the natural resources available to them to support their families and the local community from the land.