Biography
Chef Jason Hawk brings more than 20 years of experience in the culinary industry, including his most recent role as lead chef instructor at the International ¹ú²ú¸£Àû Center (ICC).
After graduating from the ¹ú²ú¸£Àû Institute of America in 2001, Chef Jason held various roles at New York restaurants, ranging from Claudette, a Provencal restaurant serving French and North African Cuisine to The Cock and Bull, a British gastro pub. Prior to pivoting from the restaurant industry to culinary education at ICC, Chef Jason worked as co-chef and sous chef at David Burke Tavern for two years.
Chef Jason is a pro at staff training, ordering, inventory, scheduling, menu planning and event management. He began teaching Plant-Based ¹ú²ú¸£Àû Arts at ICE in 2020.
Education
- B.A. ¹ú²ú¸£Àû Arts and Related Services, The ¹ú²ú¸£Àû Institute of America, 2001
Work History
- Lead Chef Instructor, International ¹ú²ú¸£Àû Center, 2019-2020
- Co-Chef/Sous Chef, David Burke Tavern, 2017-2019
- Chef, The Cock and Bull, 2016-2017
- Sous Chef, Claudette, 2014-2016
- Executive Chef, Hope Garage, 2012-2014
- Executive Chef, The Moxie Spot, 2008-2012
- Sous Chef, 66, 2003-2007