Jason Robinson, executive chef at The Inn at Dos Brisas, was raised in Southern California, where he was exposed to a style of cooking that fused unique Asian culture and traditional American influences to create a flavorful masterpiece.
From early on, Robinson knew he enjoyed creating food to please his friends and family. Taking advice from his father, Robinson decided to make sure he would like working in a professional kitchen and applied for the job as a prep cook at Fog City Diner, Las Vegas, where his sister was a hostess. Robinson didn't just like it, he loved it and his professional career was born.
After two years in Las Vegas, Robinson moved to Chicago to assist with the opening of Fog City Diner in the Windy City. Four years later, Robinson began a serious culinary study under the tutelage of star chef, Rick Tramanto at Tru in Chicago.
After 5 years of working at Tru, to which he eventually became the chef de cuisine, Robinson's cooking evolved to the point that he became chef at Goodfellows in Minneapolis in the summer of 2004. He stayed at this world-class restaurant until it closed its doors after nearly two decades of service.
On his culinary journey, Robinson has participated in the James Beard House Dinner, New York City and the James Beard Dinner, Chicago. He also has assisted in recipe development for the Amuse Bouche and TRU cookbooks.
Outside of creating culinary masterpieces throughout the nation, 35-year-old Robinson enjoys spending time with wife Kimberly, a fellow chef, and Lucynda, their four-year old daughter.
