An accomplished Culinary Director and Executive Chef with more than 30 years of leadership in fine dining, senior living, and specialty culinary operations, Jason brings a visionary approach to hospitality—focusing on menu innovation, operational excellence, and resident satisfaction in a luxury senior living environment.

Prior to joining Echo Lake, Jason led culinary operations as Executive Chef of a retirement community in North Carolina, where he successfully opened and managed four distinct dining venues serving over 500 residents, driving resident satisfaction scores up by 30%.

Other positions of leadership included serving as founder and operator of a Raleigh-based food truck celebrated for its wild game offerings and commitment to sustainable sourcing, as well as Director of Hospitality for a senior living community where he led specialized dietary programs for Assisted Living and Memory Care residents. His culinary roots trace back to his time as Executive Chef at Half Moon Restaurant & Saloon in Pennsylvania, where he maintained a 100% health compliance record over 11 years and developed menus that celebrated regional ingredients and trends.

Jason’s formal training includes a Bachelor’s Degree in Culinary Arts from Johnson and Wales University, as well as extensive international experience. This includes professional internships at Hotel Maesyneuadd-Harlech in Wales and the Trident Hotel in Kinsale, Ireland.

Widely recognized in the industry, Jason has been featured in Best of Main Line Magazine, Fox 29’s Good Day Philadelphia, Travel Channel’s Burger Paradise, and Carnival Eats.