Jason grew up in Warwick Valley, just an hour outside New York City and has had a passion for food since he was a young child. Growing up with two Sicilian grandparents, Jason learned at an early age the importance of fresh, home grown ingredients emulating the farm to table concept. He has a flare and love for all cuisines but has a special appreciation for the influences of the Mediterranean, using a veg forward mindset while always incorporating fresh herbs picked straight from the garden.
In terms of sustainability and food conservation, Jason has been doing his part to participate in the zero waste movement utilizing all possible components. As the consumer becomes more educated in the culinary world, it is the chefs responsibility to procure and prepare ingredients so the consumer has full transparency from start to finish. Jason's preferred sources are commonly procured from locally grown, sustainable, environmentally ethical vendors to maintain a higher quality standard and support local communities when possible.