On the plate and in the kitchen, Jason Tilmann is one of the most talented chefs in New York City. Born and raised in Michigan, he took his first cooking job at a local diner, later attending Central Michigan University to pursue a culinary degree. Jason worked as an apprentice for the American Culinary Federation and as a culinary school student-chef, he was hired by Jose Faria to work at the Orchid Island Golf and Beach Club creating lavish American Continental cuisine and showcasing his incredible ice sculptures. After graduation his mentor Hidemase Yamamoto recognized and nurtured Jason's love for Asian cuisine. Jason accepted a position for Mr. Yamamoto as an Executive Banquet Chef at the Chatham Bars Inn on Cape Cod, Massachusetts. In his two years at Chatham Bars Inn, Jason studied with celebrity chefs such as Iron Chef Morimoto, Ming Si from Blue Ginger, David Burke, Norman Love, the Ritz Carlton's Laurence McFadden and China native Susan Lee.
Jason continued to hone his skills, accepting a job as a junior Sous Chef at New York City's most popular restaurant, Union Square Café, while concurrently working extra shifts at the coveted restaurant Daniel, under Chef Alex Lee, focusing on French cuisine. Junior Sous Chef at Le Cirque was next, where he came to the attention of world-renowned chef David Burke. Jason was invited to assist in the planning and opening of the famous David Burke & Donatella restaurant. As head chef he then opened Feng Asian Bistro in Hartford, Connecticut affording the restaurant top reviews: Best new Restaurant '07, Best Pacific Rim '07 Conn Magazine (3 Stars); Hartford Courant (4 stars); and Hartford Magazine (5 forks). Gaining notoriety, Jason was invited to work for Hide Yamamoto in Tokyo, Japan, where he concentrated on mastering Japanese cuisine, going on to accept a position as a Sous Chef with world-renowned Chef Morimoto. Jason then accepted the position of Banquet Chef at the historic 21 Club, adding another dimension to his expertise. Jason's recent achievements include opening NYY Steak as the Executive Chef (NY Yankees Steak House) and leading a team of chefs to open Hide Yamamoto, a 4-star restaurant in the Marina Bay Sands Hotel in Singapore.
Most recently, Jason worked as an Executive Chef and consultant for David Burke's expanding restaurant group in the greater New York area: Townhouse, Burke in the Box, Fishtail, and David Burke's Fromagerie. He has appeared as a monthly guest chef on channel 3 CBS (WFSB in Hartford, CT) and on Iron Chef America, Chopped, and Restaurant 101. Jason loves to be in front of audiences and is not shy when it comes to sharing his knowledge and passion in the kitchen. Jason's energy in the kitchen and passion for food are inspiring.