Jason Tuley

Jason Tuley

San Francisco

About Jason Tuley

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.

My Venues

Behind the Scenes

Oak grilled pork chop, yellow
"Oak grilled pork chop, yellow tomato braised green beans, Cherokee tomato-black garlic salsa cruda"
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Halibut, melon, piementon,
"Halibut, melon, piementon, garum, lemon, radish ice cold in the summer heat"
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Cooking in Paso for a few days
"Cooking in Paso for a few days fresh corn polenta, wood grilled peaches, ricotta, Jamon Iberico"
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Cedros yellowtail, cherry
"Cedros yellowtail, cherry tomato, sweet corn, purple basil, garum, SB dreamin"
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