JASON TULEY
Louisville,CO
Summary
Passionate and dedicated Chef who is committed to local and sustainable ingredient sourcing and creatively presenting them for his guests. I have owned, developed and opened multiple award wining fine dining wood fired restaurants
Overview
12
12
years of professional experience
Work History
Consulting Chef
Parlour Restaurant Group
01.2023 - 06.2023
- After selling the Winery, I was hired by my former boss at Parlour to recreate the wood fired menu that I ran at the restaurant and work on additional menus and recipes development for future concepts they are planning on opening.
- Created, tested and implemented all new wood fired recipes for Parlour Restaurant.
- Designed the menu and created and recipes for their new concept Alma
- Created menu and recipe development for a as yet to be named burger concept they want to open
Culinary Director and Owner
Knife & Barrel
09.2019 - 01.2023
- Winery with tasting room serving award winning seasonal wood fired pizzas at the 125 seat tasting room daily with annual revenue of $2M
- Design and execute special events for up 500 people with custom menus for each client
- Managed staff of 20 for tasting room and special events
- Sold Business in January of 2023
Executive Chef /Managing Partner
Contrada Restaurant
01.2017 - 08.2019
- Opened this award winning 125 seat farm to table wood fired fine dining restaurant with $2M in annual revenue.
- Designed rotating seasonal menus using local ingredients
- Managed all aspects of restaurant construction and purchasing including all equipment, FF&E, OS&E, kitchen design and set up.
- In charge of hiring and training for all culinary staff including pre-opening recipe and menu training for both culinary and service staff
- Planned and coordinated special events and fund raisers for up to 2500 people
- Directed PR firm with all media tastings, events, and copy
- Awarded San Francisco's Hottest New Restaurant from Eater
Executive Chef
Picco Restaurant
02.2015 - 01.2017
- Executive Chef for this 185 seat Award Winning, Cal-Italian inspired wood fired restaurant with annual revenue of $16M and awarded the Michelin Bib Gourmand in 2016
- Created seasonal menus for the wood fired oven using exclusively local ingredients
- Planned and executed extensive private dinning functions, managed the exclusive Chef's Table and oversaw togo sales of over $1M
- Increased sales by over $1M in the first year there
- Managed a culinary team of 30 people while beating budgeted food cost and labor
- Awarded 3 stars from Michael Bauer from the San Francisco Chronicle in June of 2016
Executive Chef
Parlour
09.2013 - 01.2015
- Opening Executive Chef for the Cal-Italian wood fired restaurant in Oakland with annual sales of $2.2M
- Oversaw design of the kitchen, purchasing or all equipment and smallwares, installation and training of the food fired oven
- Designed menu and created all recipes for seasonal rotating wood fired menu
- Hired and trained all culinary staff of 20
- Awarded top 10 wood fired Pizza in SAn Francisco from San Francisco Chronicle
- Received glowing reviews from pater Kane and San Francisco Weekly, The San Francisco Chronicle and San Jose Mercury News
Executive Chef
TBD Restaurant
06.2012 - 09.2013
- Executive Chef for groundbreaking 85 seat all wood fired grill tasting menu restaurant with $1.9M is annual revenue
- Created all new weekly tasting menus using only locally sourced ingredients.
- Supervised service for exclusive Chef's table
Owner / Executive Chef
Anchor Woodfire Kitchen And Anchors Away Catering
10.2011 - 06.2012
- Created and opened my own award winning California wood fired fine dining, 90 seat restaurant and catering company with annual sales of $2.3M
- Worked with Dawn Cheery Architects to design restaurant and separate catering facility. Designed the kitchen and sourced all equipment, smallwares.
- Planned, coordinated and executed special events for up to 5,000 people
- Created seasonal menus for the wood fired oven using locally sourced ingredients
Education
CIA -
Greystone Napa Valley
Associates Degree - Culinary Arts
Cabrillo College
Santa Cruz, CASkills
- Menu Development
- Local & Sustainable Ingredient Sourcing
- Kitchen Design
- Expert level Wood Fired Grill & Oven
- Staff Training & Development
- Restaurant Openings
Publications
Recoil Magazine - California Dreaming
Hunt & Fish Magazine - Featured recipes and photos
Out Standing in a Field - A roving Culinary Adventure
LA Confidential - October guide - First Rate Brunches
Food & Wine Magazine - Santa Barbra Wine Country: Behind the Scenes
LA Times - On-the-Coast Ingenuity
LA Times - A Sweet Santa Barbra Secret
Forthcoming Book: Chef Hunter Forager
Timeline
Consulting Chef
Parlour Restaurant Group
01.2023 - 06.2023
Culinary Director and Owner
Knife & Barrel
09.2019 - 01.2023
Executive Chef /Managing Partner
Contrada Restaurant
01.2017 - 08.2019
Executive Chef
Picco Restaurant
02.2015 - 01.2017
Executive Chef
Parlour
09.2013 - 01.2015
Executive Chef
TBD Restaurant
06.2012 - 09.2013
Owner / Executive Chef
Anchor Woodfire Kitchen And Anchors Away Catering
10.2011 - 06.2012
CIA -
Greystone Napa Valley
Associates Degree - Culinary Arts
Cabrillo College
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