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
In 40 seconds
The short version
0:40The longer version
How I got here
Five yearsThe French Laundry
Commis to sous chef.
I started at the bottom in Yountville and left five years later 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, made a deal with Mark Cuban on Shark Tank, and sold the company in 2024.
NowWhere is Chef Jason
Cooking my way around the world.
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 on this site 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’s a counter of about 30 seats, opening in 2027.
restaurantelizabeth.com →
I still make mac and cheese for my nieces and nephews.
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