![]() ![]() While the wines were aging, the kitchen life was calling, so Jason began working for chef Robert Curry at Auberge du Soleil Resort in Rutherford, California. During this time, a developing appreciation of wines led him back to California to work a harvest apprenticeship at Cakebread Cellars in Napa Valley where he took a hands on approach to the winemaking craft and developed a deeper understanding of wines and the wine culture. ![]() A new passion for seafood led Jason to the island of Maui where he spent three years working under the leadership of renowned Hawaiian regional chefs Peter Merriman and Roy Yamaguchi. After four years in Lake Tahoe working in it's finest kitchens, it was time to move on. ![]() After graduating from the Culinary Institute of America in 1998, he decided to combine two of his favorite interests, food and travel, and moved out to California where he was exposed to a wide variety of produce and techniques. Bring your camera and expect to spend a couple hours at the very least. Since an early age he was devoted to learning as much as possible about the Culinary Arts industry. The mountaintop setting alone would be worth a visit, but the wines and hospitality are excellent too. Jason Williams was raised in Silver Lake, NH. ![]()
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