Hailing from South Louisiana, Chef Jason comes from a rich and deep culinary tradition. His passion for food and cooking began at a young age in the kitchen with his mother, a true Cajun from Opelousas. The universe led Jason to Iowa and he started his life there in the field of Engineering. Opportunities to persue his real passion arose and he became a Chef, working in several positions and enjoying the endless challenges. Jason entered the world of Wagyu when he met Sarah Bailey by chance in 2009 (?). Since then he has spent much time learning Wagyu from the culinary perspective and has perfected the art of its preparation. Learning is what Jason enjoys the most and he decided to engage his entrepreneurial side by starting a Wildlife Control company in 2013. His business thrives, but he still feels the tug of the food world. Jiyu American Wagyu holds a special place his his heart and he has joined the Jiyu family and taken a position as their Corporate Chef. Jason will tell anyone who will listen about the benefits of Wagyu and about how much love and science goes into the Jiyu operation. These days you can find Jason all over the country, cooking for promotional purposes and private parties, as well as helping Jiyu to develop and promote new products. He may pop up anywhere, but you can be sure he will have a genuine smile, a Jiyu Chef coat and some delicious wagyu beef with him.