About Jason

I was born, raised and educated on the East Coast. I’ve spent over thirty years working in the hospitality industry.

My restaurant career has ranged from fried chicken to fine dining, working for notable chefs in Maine, Colorado, Washington, DC and Oregon. Additionally I’ve worked as a butcher, farmer, culinary instructor, cheese monger and in wine sales and production.

I moved to Oregon in 2000 and opened Ned Ludd in 2008. For thirteen years we served rustic, seasonal farm driven fare from a wood-fired oven. We gained national and international acclaim and I was fortunate to collaborate and work with Williams-Sonoma, The Food Network as well as amazing chefs from the US and abroad.

My food is rustic, seasonal and flavorful, drawing inspiration from the traditional food ways of Europe, Persia and Asia. Whenever possible I try to capture and develop the flavors of the season through preservation and fermentation.

I look forward to working with private clients as a chef and collaborator to create a