After hiking the Appalachian Trail from Georgia to Maine (foraging and studying mushrooms and wild plants along the way), Jason Pfeifer landed in Hot Springs, NC at The Sunny Bank Inn where he cooked and maintained an organic farm. Jason then attended the Culinary Institute of America, graduating in December of 2006. After graduation, Jason joined the team at Gramercy Tavern, where he rotated through all of the stations over the course of two years. He then accepted a Chef de Partie position at Thomas Keller’s Per Se, before joining the opening team at Maialino. In the fall of 2011, Jason traveled to Denmark to perform a seasonal apprenticeship with René Redzepi and his world-renowned team at Noma. He subsequently returned to Maialino where he was named the Executive Chef of Culinary Operations in January 2016. Jason is now Maialino's Executive Chef.