About
Growing up in Orange County, California, Chef Jason Neroni was more drawn to surfboards and spray cans than to sauté pans and chef knives. That all changed when 16 year old Jason took a summer job at Disneyland in the kitchen of Club 33, Disneyland’s private restaurant. From there he went on to cook at Berkley’s California Cuisine Mecca, Chez Panisse. Over the years he worked at some of the most celebrated kitchens in the world including Spago, Le Cirque, Tabla, Blue Hill and Essex House. His first Executive Chef position was at 71 Clinton in Manhattan’s Lower East Side before he went on to create his first restaurant project from the ground up, 10 Downing Food & Wine. His previous experience in San Diego included time as the Executive Chef of Blanca. Today he is the chef-owner of The Rose, an iconic Venice Beach restaurant that has hosted artists, skate punks, surfers, and foodies since 1979, as well as the co-founder of Jaybird Hospitality, a culinary consulting firm. His second Los Angeles restaurant, Best Bet, is set to open in 2023.
