Chef Jason Neroni

My culinary career began at Disneyland’s famous club 33. I

Thee I was going to San Francisco I worked at Chex Panisse. I had the honor of being sort of the opening team at Spago Beverly Hills.

After two years, I moved NYC and studied under Chef Grey Kunz at Lespinasse. After completing a year, I studied under chef Floyd Cardoz at Danny Meyers, Tabla. I attained the rank of Sous chef in my time there. Chef Dan Barber of Blue Hill tapped me to join the team as Sous chef in their preparation for Blue Hill Stone Barns. I had the illustrious privilege of working for Alain Ducasse at ADNY. After we received 4 stars from the NYTimes, I was asked to go and train in Paris at Ducasse flag ship restaurant. After completing my rounds in Paris, I moved to the Mocano restaurant, Louise the 15th. One my favorite experiences.

The first chef job in New York City was 71 Clinton fresh food where at the age of 28, I was awarded two stars from the New York Times and awarded best new chef as well.

2 years later I received three stars from The NY Times for.my modern French restaurant, 10 Downing.

In 2012 I moved to las Angeles, where I launched as chef/partner, Superba smack bar and Superba food & bread, modern.California cuisine restaurants. I received best chef LA that year as well as best new restaurant for both restaurants.

In 2015, I reopened the Rose Venice, a monolithic all day restaurant that made everything in house. Pastries, bread, ice cream, charcuterie etc.. The Rose was named best new restaurant that year. The Rosemalso went on to host the Emmys, the Lakers, Presidents and such much more.