Jason Tuley at Contrada

Bio

Chef Jason Tuley’s rustic, yet refined cuisine is defined by seasonality, market sourcing, and inspiration achieved from decades of cooking locally and in Italy. His culinary education began in the kitchen of his grandmother Luella’s restaurant, Mom’s Drive-In, where he gained an early introduction to southern-inspired comfort food. He went on to complete the culinary program at Cabrillo College in Santa Cruz, then at the CIA Greystone in 1996. His early career was spent working throughout California’s central coast at San Ysidro Ranch and Citronelle in Santa Barbara and Sea Cloud in Santa Cruz.

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