Executive Sous Chef
Phone:
(239) 566-1606
Email:
[email protected]
Chef Jason hails originally from Kingston, Jamaica. He began his culinary career by attending the University of Technology, Jamaica. During school, Jason had the opportunity to complete internships at the highly rated Sunset Jamaica Grande and Secrets resorts on Jamaica’s prestigious and robust North Coast. He worked alongside some of the best chefs on the island cooking for private events of all sizes.
During his schooling, Jason found the time to run a small training consultancy firm and medical association management firm. Both experiences allowed him to travel extensively throughout the Caribbean and the United States, exposing him to a myriad of cultures and cuisines.
In 2014, Jason made the decision to relocate to the US and continue his culinary journey on Martha’s Vineyard, MA. He worked at The Atlantic Fish and Chophouse, the busiest restaurant on the island. That opportunity led to his first taste of Club life; a position at the Boathouse of Martha’s Vineyard. He spent the next three summers there and was promoted to Junior Sous Chef.
Chef Jason’s career progression took him to Florida as a culinary consultant, to Kentucky as a Private Chef, and to Traverse City, MI to work at a sushi restaurant. In 2019 he found his way back to Southwest Florida to the Club at Mediterra.
When not at work, Jason enjoys spending time outdoors, swimming, playing chess and watching soccer. He also serves on multiple government oversight boards for his home country Jamaica. Jason is delighted to be part of the Pelican Isle Yacht Club Culinary Team!
