About Jason Charles
One part Southern food, one part rich tastes and subtle nuances through French inspired cuisine, one part world traveler to experience global cuisine, Jason grew up in Kentucky, trained at Le Cordon Bleu and spent years honing his vision at some of the great restaurants in Pittsburgh, PA. Jason’s adventure began in 1991 on a road trip to West Virginia with his family at age 14 he discovered a local gem of a restaurant where he spent the week eating and learning things about food that he never knew before. He was so impressed with what food can taste like that his mother put him in charge of the family meals on a weekly basis at home. From there he sharpened his skills and read cookbooks from “The Joy of Cooking” to “The Tassajara Bread Book”. After he got out of the United States Marine Corps he went to culinary school at Le Cordon Bleu in order to solidify his skills, palate and presentation skills. Jason’s culinary style draws inspiration from his southern roots, his French inspired training, and his embrace of the American South, coupled with the best ingredients from local farms. Jason’s innovative cuisine earned him high recognition at culinary school and multiple specials featured at The Capital Grille and Donato’s, both high end restaurants in Pittsburgh, PA. When his is not in the kitchen, Jason spends his time traveling on his Harley Davidson, spending time with his daughters exploring Chicago and experiencing the culinary under belly of Chicago one restaurant at a time. Jason approaches his culinary and professional life with humor, candor and more so the same spirit of adventure that caused him to discover a different side of food.