A new passion for seafood led Jason to the island of Maui where he spent three years working under the leadership of renowned Hawaiian regional chefs Peter Merriman and Roy Yamaguchi. After four years in Lake Tahoe working in it's finest kitchens, it was time to move on. After graduating from the Culinary Institute of America in 1998, he decided to combine two of his favorite interests, food and travel, and moved out to California where he was exposed to a wide variety of produce and techniques. Since an early age he was devoted to learning as much as possible about the Culinary Arts industry. Jason Williams was raised in Silver Lake, NH.
