Jason started his cooking career back in college in the United States and pursued hotel management studies in western cooking. He was trained in CMC Chef Hartmut Handke, the highest level of the American Culinary Federation. He officially started his culinary life in Japanese cuisine after graduation. He first joined NOBU57, a Japanese restaurant in New York and has worked at various locations in the world for NOBU group – Dubai, Beijing, and Hong Kong. Other culinary experiences included several first class restaurant such as Jing’an Shangri-La Hotel and SOMA in Shanghai, CHINO, Celavi, HAKU, Pier 1939 and Da Filippo Trattoria in Hong Kong.