Jason Dady

Chef

About This Expert

Dady’s dedication and passion for food and hospitality began at a young age. Dady’s maternal grandparents have owned a small tavern for over 40 years, while his maternal grandfather was a master butcher who passed Dady his personal set of knives. Dady quickly took his love of all things culinary from familial roots to official training. He studied at Texas Tech University, earning his BA in Restaurant, Hotel, and Institutional Management. With front-of-house and administrative skills firmly established, Dady went on to attend the California Culinary Academy. While studying and fine tuning his culinary career, Dady worked at Stars Bar and Dining. Upon graduating, Dady’s travels took him to Napa and the Beringer Wine Estate. Dady fused his front- and back-of-house savvy skills while assisting in the opening of two corporate restaurants.

Dady’s world-class talents and charismatic personality creates a synergy of innovative yet refined experiences within each of his restaurants. Each concept has its own unique style, flare, and cuisine, all of the Dady restaurants have one thing in common, and that is Dady’s unwavering commitment to exceeding a diner’s expectations with each and every nuance of flavor.

His hard work and attention to detail earned him “Forty under 40 Rising Star” in the San Antonio Business Journal in 2008, “Rising Star” Chef recognition and a cover photo in Restaurant Hospitality magazine in 2004 and in 2005 and 2008 was honored as a guest chef at The James Beard House in New York City, “Star Chef Restaurateur” by Star Chefs, semi-finalist nomination by James Beard, Best Chef San Antonio by San Antonio Current and San Antonio Magazine.