Time to work on #sake pairings and these were sooooo good. Up first from Keeper #chef was @BoggyCreekFarm golden beet green (fresh arugula, romaine and butter lettuces with spinach mix) salad with #goatcheese orange… https://t.co/fDOOJekW6K
Chef Jason Stude, Boiler Nine, Bar + Grill
Jason Stude began his culinary career at 15, working as a busboy in his family’s Italian restaurant, Alesi’s. Not realizing the culinary world would be his calling; he attended college at the University of Louisiana at Lafayette while taking prep cook positions during school to make ends meet. It wasn’t until he was 22 that he realized his love of cooking, and went on to become a Sous Chef at the Lake Austin Spa Resort and The Crossings.
In 2008, he relocated to Dallas to be the opening Sous Chef of Bolla under David Bull. During Jason’s time there, he was promoted to Private Dining Chef where he received the National Association of Catering Executives award for Culinary Excellence.
After his time at The Stoneleigh Hotel, he was the Sous Chef of Whole Foods Culinary Center. This position further allowed him to source and create dishes using the best and most sustainable products around. Jason’s philosophy is to take a global approach to food to create an excellent and memorable dining experience, and to have fun doing it.