Jason Brown’s love for cooking gained its roots in the smoky mountains during the summers he spent at his grandparents cabin in North Carolina. Southern food and culture was ingrained in him through his upbringing in Savannah, Georgia. He still uses the cast iron skillet in his home that his grandmother used in her own kitchen. It was in the smoky mountains where Jason’s love for the outdoors became apparent and a necessity in his life.
His first formal link to the culinary world was washing dishes for a catering company in Hilton Head Island. After that, his journey took him to Atlanta, Georgia where he attended Le Cordon Bleu and received his culinary arts degree. While attending school, Jason worked in some of the most acclaimed restaurants in the southeast including Bacchanalia and Restaurant Eugene.
Needing to feed his mountain soul, Colorado called to Jason where he landed in Boulder. His Colorado career began by working for renowned chef’s John Platt and Dave Query as sous chef at Q’s in the Hotel Boulderado and at Centro Latin Kitchen and Jax Fish House respectively. When his girlfriend was accepted into nursing school in Denver, Jason knew that this would be the next stop in his culinary career. He started working at Old Major and then Bittersweet. Today, his latest creations and talents are found behind the line and on the menu at Coohills. His passion in the kitchen is to utilize the best local ingredients, fostering relationships with artisans and farmers, creating culinary works of art, and helping to train and mentor other chefs.When this southern boy is not found in the kitchen, he can be found in the mountains kayaking, camping, snowboarding, or hiking with his girlfriend and their two dogs.
