Jason Gethin :: CHEF'S ROLL :: The Professional Chef Network

Jason Gethin

My goal is to make San Diego as much of a culinary destination as our neighbors up North.
Pig Ear Tostada
EDUCATION & EXPERIENCE
Union Kitchen & Tap. Encinitas, Ca
Corporate Executive Chef
The Prado at Balboa Park. San Diego, CA
Banquet Chef
Roppongi. La Jolla, CA
Sous Chef
Harbor Club. Charleston, SC
Saucier/ Sauces
Charleston Grill. Charleston, SC
Lead Line Cook
Johnson & Wales. Charleston, SC
B.S.ood Service Mgmt, AAS CulinaryArts
Culinary Institute of Louisiana. Baton Rouge, LA.
AOS Culinary Arts
SKILLS & EXPERTISE
BOH operations
Deboning poultry
Expediting
Fish butchery
Food industry consulting
Food/menu costing
Kitchen management
Meat butchery
Menu development
Sauces
TV/radio guest appearances
Sous-vide
Jason Gethin
Jason Gethin
San Diego, CA
United States

Table No. 10
Executive Chef/ Owner

Not growing up in the restaurant business I always admired what chefs at the time where creating. After graduating High School I took my first job in the industry at a Mom & Mom Mexican restaurant in St. Louis. Since then I have not looked back. This is the only paycheck I have received and wouldn't change it for anything.Finally after 20+ years in the business I finally got my dream. It is both rewarding and disheartening all at the same time. But I would not change anything this is what I do