Executive Chef - Western Concepts Restaurant Group
Kurt has perfected his own brand of gracious and elegant dining. Under his experienced hand, Western Concepts Restaurant Group continues to offer...
Graduated from Florida Culinary Institute in 1993, Jason Jones started out working in restaurants such as Chuck & Harold’s Seafood, Jetty’s Seafood and Roadhouse Grill. He worked at Four Season’s in Palm Beach, P.G.A National Resort in Palm Beach where he competed on their Culinary Team, receiving 1 Gold Medal and 2 Silver Medals in the Senior Team Competition.
In 2000 he became Sous Chef at P.G.A National Resort Country Club. Then he went on to work at the Medalist Country Club for Greg Norman. In 2004 he was named Executive Sous Chef at Mirasol Country Club where they hosted the Honda Classic in which Jason executed the culinary activity and fed 5,000 people during the tournament.
In 2008, he went on to work in Boca Raton, FL at Broken Sound Country Club as the Head Chef for the Old Course Country Club. He oversaw both of the Clubs as the Executive Sous Chef, overseeing 5 Restaurants and 3 Banquet facilities. He is self-taught in Ice Carving, Garde Manger, Baking & Pastries and has a passion for BBQ, Charcuterie and good ole comfort food.