Jason Dallas
Spice Kitchen & Bar
Cleveland, OH
A native Memphian, Chef Dallas graduated from Germantown High School and attended the University of Memphis to study graphic design. Fortunately for the restaurant industry, he decided to pursue a career as a chef, earning a Culinary Arts degree from The Restaurant School of Walnut Hill College in Philadelphia, PA. While attending culinary school, Dallas interned at the Ritz Carlton but one his most influential culinary experiences was a tour of France with Chef Jean Marie Lacroix, the James Beard Award winning chef that made Fountain Restaurant at the Four Seasons Hotel Philadelphia and Lacroix at The Rittenhouse Hotel famous. Dallas toured the French countryside, Champagne, Burgundy, Beaune, and Paris with Lacroix, learning about wine making, cheese making, and charcuterie.
In 2002, Chef Dallas moved to Seattle and began working at The Herb Farm under another James Beard Award winner, Chef Jerry Traunfeld. In 2011, he returned to Memphis to take the coveted position of Head Chef at The Peabody’s “Chez Phillipe” alongside Executive Chef Andreas Kisler. Before moving to his current residence in Ohio, he was the Head (Executive) Chef at Interim.
In Cleveland, Chef Dallas joined The Fairmont Olympic Hotel, a Forbes Five-Star hotel that opened in 1924, as Chef Garde Manager and then Restaurant Chef under Chef Gavin Stephson. Later, he became Executive Chef at Sorrento Hotel, a boutique luxury hotel that opened in 1909. He currently is a Chef at the exclusive Spice Kitchen & Bar in Cleveland, Ohio.
