Jason Bowlin

Chef Bowlin was born in Tulsa, Oklahoma where he spent many years cultivating his talents for cooking. He then moved to Los Angeles California, where he made a name for himself working closely with Wolfgang Puck. Soon after, Chef Bowlin became Regional Kitchen Manager of Puck’s Café California, traveling the country extensively. Puck shared his secrets with Bowlin, and his essentials for California cooking: “All you need is lemons, olive oil, and sea salt,” says Puck. Bowlin drew from Puck's ideas, but created his own genius in the kitchen.

Over the next several years, Chef Bowlin started as Line Cook at Granita, and then quickly moved up to Sous Chef under Lee Hefter.Read More

Chef Bowlin was born in Tulsa, Oklahoma where he spent many years cultivating his talents for cooking. He then moved to Los Angeles California, where he made a name for himself working closely with Wolfgang Puck. Soon after, Chef Bowlin became Regional Kitchen Manager of Puck’s Café California, traveling the country extensively. Puck shared his secrets with Bowlin, and his essentials for California cooking: “All you need is lemons, olive oil, and sea salt,” says Puck. Bowlin drew from Puck's ideas, but created his own genius in the kitchen.

Over the next several years, Chef Bowlin started as Line Cook at Granita, and then quickly moved up to Sous Chef under Lee Hefter. After Granita, Bowlin worked at Jiraffe with Raphael Lunetta as Chef de Cuisine, where he created original culinary concepts. A brief sojourn to Minnesota landed him a job as chef of D’Amico Partner’s Italian restaurant Campiello. Most recently, Jason had the pleasure of serving as Chef de Cuisine for his dear friends Amy and Neal Fraser at Grace Restaurant.

Bowlin’s broad range of experiences have made him a versatile chef; one that is able to create and envision delicious foods and then present them in a most palatable way for guests to enjoy.