Jason Seibert

Current

• Chef at Bleu Sage

Past

• Chef at Wolfgang Puck Catering
• Chef/ Owner at Cafe Cerise
• Executive Chef at Spago Maui

• Executive Sous Chef Chef at Spago Palo Alto
• Saucier at Park Avenue Cafe, NYC
• Chef at Bistro Ralph, Sonoma County, CA
• Chef at Lisa Heminways, Sonoma County, CA
• Cook at China Moon Cafe, SF, CA
• Line cook at Fine Dining Restaurants In California
• Chef at Many connections

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Education

• California Culinary Academy

Recommended

12 people have recommended Jason

Connections

96 connections

Industry

Food & Beverages

Websites

• My Portfolio

Jason Seibert’s Summary

After More than 20 years of practical experience in restaurants, I opened my own in San Diego, CA. Armed with a thorough knowledge of “California Cuisine,” the vision was to create an atmosphere influenced by my many visits to Europe. I focused on my experiences in the tratorias of Rome, the fish restaurants of Genoa, the cottage restaurants I found on the Romantic Strasa in Germany and the complex flavors/ simple presentation of the tapas restaurants of Barcelona. The decor was simple yet elegant. I pulled out the clutter left behind from numerous failed restaurants and enhanced the true feeling of the dining room. I did my best to achieve the same results with my cuisine. I altered my menu every shift and created new dishes daily. By personally shopping the farmers markets of San Diego four times a week, I was able to let the seasons dictate my cuisine. I used sustainable, organic products when practical and coaxed the true quality of these ingredients to shine. I made all products in-house including pasta, charcuterie, stocks, and pastries. I had no freezer or deep fryer. I ran the line both lunch and dinner. Within the first two years I was reviewed favorably by Conde Naste Traveler , Gourmet Magazine, The San Diego Reader, The Boston Globe and Every Day With Rachael Ray. In its first year, Café Cerise was voted “Best New Restaurant” and honored with the Silver Fork Award from San Diego Home and Garden magazine. In the following years, we received the fork for “Best Neighborhood Restaurant”. We were on the tip of the tongues of those “in the know” and on the search for “real cuisine” in a culinary-challenged suburban city like San Diego. Some people didn’t get it, that’s OK. After the third New Years celebration, I sold Café Cerise. I decided to fill some voids in my resume (mass production, banquets and catering) by returning to the Wolfgang Puck family in the catering division. I am recently married, forty years old and ready to take on a new challenge.

Jason Seibert’s Specialties:

Slow Food
sustainability
Organics

Jason Seibert’s Experience

• Chef

  Bleu Sage

  (Telecommunications industry)

  February 2009 — Present (6 months)

• Chef

  Wolfgang Puck Catering

  (Privately Held; 201-500 employees; Food & Beverages industry)

  2007 — May 2008 (1 year)

• Chef/ Owner

  Cafe Cerise

  (Food & Beverages industry)

  2004 — 2007 (3 years)

• Executive Chef

  Spago Maui

  (Food & Beverages industry)

  2003 — 2004 (1 year)

• Executive Sous Chef Chef

  Spago Palo Alto

  (Restaurants industry)

  1999 — 2003 (4 years)

• Saucier

  Park Avenue Cafe, NYC

  (Educational Institution; Restaurants industry)

  1997 — 1998 (1 year)

• Chef

  Bistro Ralph, Sonoma County, CA

  (Restaurants industry)

  1996 — 1997 (1 year)

• Chef

  Lisa Heminways, Sonoma County, CA

  (Restaurants industry)

  1995 — 1996 (1 year)

• Cook

  China Moon Cafe, SF, CA

  (Restaurants industry)

  1994 — 1995 (1 year)

• Line cook

  Fine Dining Restaurants In California

  (Restaurants industry)

  1985 — 1995 (10 years)

  Rancho Bernardo Golf Club, Sailing Ship SF, Caesars Palace LV, 565 Clay SF, Lascaux SF, Golden Door Health Resort SD

• Chef

  Many connections

  (Food & Beverages industry)

  1900 — 1900 (less than a year)

Jason Seibert’s Education

• California Culinary Academy

  1986 — 1987

Additional Information

Jason Seibert’s Websites:

• My Portfolio

Jason Seibert’s Interests:

Slow Food Vintage Toasters Jazz, Punk Rock and Surf Music

Jason Seibert’s Groups:

James Beard Foundation

•    executive chefs
•    Chef Network
•    Restaurant Biz

Jason Seibert’s Contact Settings

Interested In:

• career opportunities
• consulting offers
• new ventures
• job inquiries
• reference requests
• getting back in touch