Jason Stratton
AGE: 35
HOMETOWN: Seattle, WA
PROFESSION: General Manager/Executive Chef, Mamnoon
CULINARY EDUCATION: No formal training; Worked under the mentorship of great chefs including Bruce Naftaly (Le Gourmand), Holly Smith (Cafe Juanita) and Jerry Traunfeld (Poppy)
FAVORITE SIMPLE FALL RECIPE: Bagna Caoda Flan with Sunchoke Puree
Jason Stratton started in the kitchen at age 16 working as a dishwasher for the "Godfather of Northwest cuisine" Bruce Naftaly where he was immersed in seasonal cooking. While applying to graduate school for poetry, he secured a Sous Chef position with Holly Smith at Cafe Juanita which sparked his long love of regional Italian cuisine.Read More
AGE: 35
HOMETOWN: Seattle, WA
PROFESSION: General Manager/Executive Chef, Mamnoon
CULINARY EDUCATION: No formal training; Worked under the mentorship of great chefs including Bruce Naftaly (Le Gourmand), Holly Smith (Cafe Juanita) and Jerry Traunfeld (Poppy)
FAVORITE SIMPLE FALL RECIPE: Bagna Caoda Flan with Sunchoke Puree
Jason Stratton started in the kitchen at age 16 working as a dishwasher for the "Godfather of Northwest cuisine" Bruce Naftaly where he was immersed in seasonal cooking. While applying to graduate school for poetry, he secured a Sous Chef position with Holly Smith at Cafe Juanita which sparked his long love of regional Italian cuisine. He would later helm the celebrated Spinasse in Seattle, where he was awarded "2010 Food & Wine Best New Chef" after just 6 months in the position. He went on to open Artusi, a Bon Apetít Best New Restaurant in 2012, and Aragona, a James Beard semifinalist for Best New Restaurant in 2014 before taking on his current role of General Manager and Executive Chef for Mamnoon.
