Jason Wallace is a Foodservice veteran with over 30 years of restaurant operational experience. This former Executive Chef, turned restaurant scientist, is a proud United States Navy veteran and a distinguished alumni of the Culinary Institute of America.
As an executive chef, his culinary career has taken him from a sous chef apprenticeship in LaRochelle, France, to tasting/studying wine and food in Bordeaux, France, to cooking at high profile New York City restaurants, to Executive Chef of Park One-Eleven Bistro in Ridgewood, New Jersey. To further enhance his level of knowledge, Wallace spent months in the northern California wine region touring vineyards while learning viticulture.
As a highly sought after restaurant consultant, Wallace has worked with top architectural and interior design firms consulting on over 22 restaurant construction projects. Wallace, a skillful kitchen designer, purchased and installed kitchen equipment in over 46,000 square feet, totaling over $11 million of development capital.
As an operational scientist, Wallace s client list reflects all genres of foodservice, including full-service restaurants, bistros, limited service cafés, quick service restaurants, catering, and institutional dining operations.
While consulting and overseeing nine US Navy foodservice facilities located in seven states including Hawaii, within 10 months Wallace s scientific analysis and cost control procedures increased operating efficiencies that resulted in a reduction of operating expenses in excess of $300,000.
As a 14-year foodservice educator, Wallace has served as adjunct professor at the New York Restaurant School, the Art Institute, Hudson County College, and Westchester County College.
Wallace s educational seminars for leadership development have been attended by prominent restaurant companies including: Dallas BBQ, Tony Di Napoli s, Bogota Latin Bistro, Dominos Pizza, Dunkin Donuts, Ayza Wine and Chocolate Bar, Havana Central, Fatty Crew, Bierhaus NYC, and Atomic Wings.
Wallace has been a 15-year active member of the New York State Restaurant Association (NYSRA) holding various leadership positions such as Treasurer, Vice Chairman of the Board of Directors and Chairman of the Board of Directors.
Bachelors Degree of Professional Studies for The Culinary Institute of America
Honorary Doctorate from the North American Association of Food Equipment Manufacturers "NAFEM"
Executive Director of Auxiliary Enterprise Corporation at The City College of New York
Professor at The Art Institute of New York.
Jason Wallace is a distinguished Culinary Institute of America alum, former Executive Chef, General Manager and College Professor turned Restaurant Consultant. Wallace has successfully offered his professional expertise for more than 30 years to numerous restaurants in various phases of operations including start-up, existing, and brand expansion.
