A Culinary Journey of Passion, Resilience, and Giving Back
Jason’s journey as a chef has taken him from fine dining kitchens to cooking for celebrities and exploring food cultures around the world. But at heart, he’s just someone who loves food and gets a real buzz from sharing that passion with others. With a teaching degree from Manchester University, he’s not only about creating amazing dishes, he’s also dedicated to inspiring the next generation of chefs.
Cooking has always been a big part of Jason’s life. His love for food started at home, watching his mum and grandma cook, learning the magic of simple, hearty meals. His dad also played a role, taking him fishing and hunting for rabbits, which taught him the value of fresh ingredients and knowing exactly where your food comes from.
His career, however, took a slightly unexpected route. Jason joined the military, and by the age of 19, he found himself running a kitchen on his own. It was intense, but it shaped him as a chef and gave him the discipline and resilience that would serve him well
later on. After three years, he swapped military kitchens for fine dining in London, where he got his first taste of the fast-paced, high-pressure world of top-tier restaurants. From there, his journey took him across the globe, working in Melbourne before stepping into the world of private dining, where he cooked for high-profile clients in Switzerland, Florida, and Washington.
Despite working at the top of his game, Jason felt a strong pull toward teaching. While still juggling full-time chef work, he went back to education and earned a teaching degree from Manchester University. That’s where the idea for his ‘Day One Theory’ project came to life, a way to help young chefs stay excited, focused, and resilient in an industry that can be as tough as it is rewarding. He believes that patience, curiosity, and a willingness to experiment are key to becoming a great chef, and his mentoring approach is all about building confidence while keeping the essential discipline and humility that every kitchen demand.
But Jason’s passion for food goes beyond restaurants and classrooms, he’s also deeply involved in giving back. He works closely with Fair Share, a leading food bank charity, to help tackle food waste and hunger. He also set up ‘New to Britain’, a programme designed to support immigrant women through culinary training and mentorship, helping them build new lives and careers through cooking. On top of that, he regularly cooks and delivers meals to those in need, because for him, food isn’t just about taste; it’s about community, connection, and care.
For Jason, being a great chef isn’t just about fancy dishes or Michelin stars. It’s about patience, an open mind, and always being willing to learn. He often tells the story of an early lesson he learned in the kitchen.
A senior chef once asked him, “Do you like cabbage, carrots, potatoes, or onions?” Jason replied no to all of
them. The chef just smiled and said, “Well, they’ll be with you for the rest of your life.” That moment stuck with him, because in cooking, just like in life, you have to work with everything that comes your way, whether it’s your favourite or not.
Today, Jason continues to combine his love for food, teaching, and giving back. Whether he’s mentoring the next generation of chefs, creating incredible meals, or using his skills to help others, his journey proves that food isn’t just about what’s on the plate, it’s about the stories, experiences, and people behind it.
