Chef Jason Wilson’s consulting services represent years of extensive culinary experience, award-winning menu development, restaurant operations and concepting work. Chef Jason’s work as a leader in sous vide cooking helped launch equipment brands and develop new products and practices within the field, including writing Haacp plans for health department standards. His experience with clients includes creating cookbooks, training chefs and restaurateurs, and executing product representation and endorsements for brands, agriculture commodities and food and drink products. Chef Jason’s understanding of restaurant operations and kitchen functioning has helped many successful projects start successfully and grow to greater levels.

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