Jason Williams was raised in Silver Lake, NH. Since an early age he was devoted to learning as much as possible about the Culinary Arts industry. After graduating from the Culinary Institute of America in 1998, he decided to combine two of his favorite interests, food and travel, and moved out to California where he was exposed to a wide variety of produce and techniques. After four years in Lake Tahoe working in it’s finest kitchens, it was time to move on. A new passion for seafood led Jason to the island of Maui where he spent three years working under the leadership of renowned Hawaiian regional chefs Peter Merriman and Roy Yamaguchi. During this time, a developing appreciation of wines led him back to California to work a harvest apprenticeship at Cakebread Cellars in Napa Valley where he took a hands on approach to the winemaking craft and developed a deeper understanding of wines and the wine culture. While the wines were aging, the kitchen life was calling, so Jason began working for chef Robert Curry at Auberge du Soleil Resort in Rutherford, California.