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Chef Jason Prendergast

Jason Prendergast, Director of Culinary Experience, trained in the classic French tradition, brings a fresh, modern style of cooking that emphasizes the innate flavors of each ingredient. Prendergast has longstanding relationships with local farmers, ranchers and fishermen, providing him with access to the best and freshest local harvests. In fact, he knows this farmers and fishermen so well that he can tell you where livestock was raised and what their diet consisted of, name the fisherman, and tell you where his catch was caught!

Jason adores the farmers and will quickly point out the names of local farms where he finds juicy Bing cherries and plump white peaches (Jay Scott Farm), lemony artichokes and peppery arugula (Tamai Family Farms), Oro Blanco grapefruit (Garcia Organic Farms), sweet berries (Two Peas in a Pod), and pork, from pigs that graze in the wild (Pachamama Farm).

“We use roots, stems and leaves. Nothing goes to waste. Everything takes on a second life in our kitchen. It’s the vegetable equivalent of ‘nose to tail,’ or ‘fin to fin.'"

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