Chef Jason has over 20 years of experience specializing in menu planning, recipe development, and logistics.
Prior to joining CK in 2021, he worked as an executive banquet chef and a corporate chef, where he gained proficiency in leading day-to-day kitchen operations, including training and guiding kitchen staff. At CK, Chef Jason oversees the operation, food costs, and staff management of our three kitchens, including contract, catering, and meal service, totaling over 10,000 meals each week. His strategic focus helps us maximize our budget to ensure all our meals are nutritious and maintain the utmost quality.
