About
Chef Jason McKinney.
I work hard and I make tasty food. I trained in fine dining and built a company. Now I cook in other people’s kitchens around the world, on the way to opening my own.
Right now: Osaka, Japan
TrainedThe French LaundryFive years, commis to sous chef
StagedGaggan · Maison Pic · FrenchieBangkok, Valence, Paris
FoundedTruffle ShuffleShark Tank deal, sold in 2024
NowWhere is Chef JasonKitchens around the world
NextElizabethNew York
The longer version
How I got here
Five yearsThe French Laundry
Commis to sous chef.
I started at the bottom in Yountville. Five years later I left as sous chef.
StagesGaggan · Maison Pic · Frenchie
Other people’s kitchens.
I staged at Gaggan in Bangkok, Maison Pic in Valence and Frenchie in Paris.
Co-founderTruffle Shuffle
A deal with Mark Cuban.
I co-founded Truffle Shuffle and made a deal with Mark Cuban on Shark Tank. We sold the company in 2024.
NowWhere is Chef Jason
Cooking my way around the world.
Right now I cook in kitchens around the world, from Bangkok to Cape Town. My wife, Polina, travels with me and Gigi films it. I put the stories and recipes up here as I go.
See the road →
Next
My restaurant in New York.
Elizabeth is named for my mom, Mary Beth. Beth is short for Elizabeth. It’ll be a counter, about 30 seats, opening in 2027.
restaurantelizabeth.com →
I still make mac and cheese for my nieces and nephews.
As seen on
