Jason Brown
Jason Brown’s love for cooking began in the smoky mountains during the summers he spent at his grandparents cabin in North Carolina. Southern food and culture was ingrained in him through his upbringing in Savannah, Georgia. He still uses the cast iron skillet in his home that his grandmother used in her own kitchen.
Jason's first formal link to the culinary world was washing dishes for a Hilton Head Island, South Carolina catering company. His curiosity of cooking eventually led him on to Atlanta, Georgia where he first attended Le Cordon Bleu, before transferring to Le Cordon Bleu Paris to finish and receive his culinary arts degree. While attending school, Jason worked in some of the most acclaimed restaurants in the southeast including Bacchanalia and Restaurant Eugene. As well as living in Naples Italy over 2 years working at the 3 Michelin starred Torre del Saracino.
Needing to feed his mountain soul, Colorado called to Jason where he landed in Boulder. His Colorado career began by working for renowned chef’s John Platt and Dave Query as sous chef at Q’s in the Hotel Boulderado and at Centro Latin Kitchen and Jax Fish House respectively. He then became the executive chef at Old Major and then Bittersweet both of which are located in Denver.
Jason left restaurants to become a private chef in 2018, seeking a better work life balance and more creative freedom. Since 2020, he has worked as head chef for Frigate Adventure Travel which operates all-inclusive, luxury fly fishing and ecotourism lodges on the north coast of Oregon and southwest Alaska. His passion in the kitchen is to utilize the best local ingredients, fostering relationships with artisans and farmers, creating focused yet playful dishes, and helping to train and mentor other chefs.When he is not found in the kitchen, he can be found in the mountains whitewater kayaking, camping, snowboarding, or hiking, mountain biking, and fishing.
