Environment: PROD

Jason Lawless

Chef de Cuisine, Tocqueville

Chef de Cuisine Jason Lawless has excelled in his culinary career ever since graduating with an Associate Degree in Culinary Arts from the Scottsdale Culinary Institute of Arizona.

Jason took his first step into the restaurant scene at Star Canyon in Dallas, Texas, an establishment exemplifying high-Texas chic, where Jason gained valuable professional experience as a chef de partie. Jason then moved to New York where he was hired as chef de partie at the Indian-inspired restaurant Tabla in Manhattan.

Subsequent chef de partie experience in New York includes work at such successful restaurants as Alain Ducasse's Mix, Morrell's, and Café Gray at the Time Warner Building, where Jason spent four years as executive sous chef. Given the opportunity to expand his culinary expertise as Executive Chef at the AAA Three Diamond Woodstock Inn & Resort, Jason moved to Vermont and undertook all responsibility for the staff, menu, and dining success.

As chef de cuisine at Tocqueville, Jason shares Owner/Executive Chef Marco Moreira's passion for local and exotic seasonal ingredients. Jason's enthusiasm, experience, and strong understanding of menu development make him a welcome addition to the team.