Originally from Sacramento, CA, Chef Jason Azevedo made his way cooking all around Northern California including Chico, Napa Valley, Sonoma, Marin, and Mendocino. Chef Jason was part of the “pop-up” dining scene before it was a thing. Chef Jason has been around the block but Paragary Restaurant Group was lucky enough to swoop him up as a sous chef at Esquire Grill in April 2015. Chef Jason is now bringing his exceptional butchering skills and creativity to the kitchen as head chef at Hock Farm Craft & Provisions. It’s time to learn a little bit more about this top chef in this month’s Chef’s Q&A!
Q: What are your favorite activities outside of work/the kitchen?
A: Day trips, drinking coffee & eating
Q: My most overused saying is….?
A: “Only as good as your last plate!”
Q: What is something you cannot live without?
A: Coffee, books & great food
Q: Who is your greatest inspiration/role model?
A: My grandfather
Q: What are you scared of?
Q: What was the first concert you ever attended?
Q: What is the wisest thing someone has told you?
A: “Be you, everyone is already trying to be someone else…”
Q: What is your all-time favorite dish/thing to cook/eat?
A: Tie between a perfectly roasted chicken, or Sugo di Carne over creamy polenta.
Q: What is the most outrageous dish you have ever cooked?
A: It was a take on linguini and clams, with squid ink noodles, clams braised in romesco, saffron “cappucino” and arugula oil..it tasted good, but you could see the dish a mile away.
Filed Under: Food, Local, Resources · Tagged: Chef, chef life, esquire grill, Hock Farm, paragary restaurant group, sacramento, sacramento chef, top chef
Posted on 01/04/2016 at 12:00:00 AM