A native of Palm Beach, Florida, Jason first began cooking at age 15, getting his start at Breakers Hotel. Looking for a new challenge, Jason took a job at Campton Place at age 24, working for then-chef Laurent Manrique. A year later, Daniel Humm took over as executive chef, and quickly made Jason his executive sous chef. When Campton Place received four stars from the San Francisco Chronicle it attracted big-city restaurateur Danny Meyer, who lured Chef Humm to Eleven Madison Park in Manhattan. Charged with remaking Eleven Madison into a flagship restaurant, Humm insisted Mr. Meyer bring Jason as well.
Together they set to ushering in a new era of fine dining within Danny Meyer’s hospitality empire. After six years of working under Daniel Humm, Jason left the post of executive sous chef to become the executive chef of Seattle’s landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan’s dining scene, Franey set a new course: keep Canlis, 58 years young, at the forefront of fine dining in Seattle. After only two years at Canlis, Jason was named one of Food & Wine magazine’s Best New Chefs 2011 and The People’s Best New Chef Northwest by Food & Wine. Jason is Canlis Restaurant’s fifth-ever executive chef in 60 years.