The executive chef at The Inn at Dos Brisas, Jason Robinson, was raised in Southern California, where he was exposed to cooking that fused Asian culture and traditional American influences to create unique dishes. He enjoyed cooking early on, and took his first job as a prep cook at Fog City Diner in Las Vegas. Here his love of cooking matured and he embarked on his career as a chef.
After two years, he moved to Chicago to assist with the opening of a new Fog City Diner. Four years later, Robinson was fortunate to be able to advance his skills by studying under star chef Rick Tramanto at Tru in Chicago. He spent five years at Tru as chef de cuisine, then left to become chef at world-class Goodfellows in Minneapolis. Now, this experienced and talented chef, a Relais & Châteaux Grand Chef, is preparing extraordinary meals for the guests of The Inn at Dos Brisas.
Robinson has participated in the James Beard House Dinner in New York City and the James Beard Dinner in Chicago. He has also assisted in recipe development for the Amuse Bouche and Tru cookbooks.
When not preparing exceptional meals, the 35-year-old Robinson enjoys spending time with his wife, Kimberly, who is also a chef, and their four-year-old daughter, Lucynda.
