ABOUT JAYSON...
I am a self-taught culinary expert with a deep passion for food, fitness, healthy living & travel. I began honing my skills in the kitchen at the young age of 7, learning cherished recipes passed down from my grandmothers.
Through years of travel and hands-on experience, I have taught myself all the essentials I need to provide you with a divine dining experience.
I have an ambitious spirit that has brought me around the globe to places such as Mexico, England, Tanzania, Ghana & all over the United States.
My travels have exposed me to an endless amount of cultures and cuisines that inspire my work. I developed a passion for cooking by working under my two Grandmothers as I was growing up.
Since I was just seven years old, I have been learning and cherishing generational recipes that I hope to pass down myself.
When I was in high school, I began to develop my entrepreneurial skills by selling breakfast sandwiches to my classmates. Knowing that I had a role in helping others start their days off with a warm meal and a full stomach made me feel great. it put big smiles on their faces.
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This nontraditional career path has been the perfect journey for me. I got to learn how a restaurant works from the ground, up. Once a dishwasher, learning my way around a kitchen, now a private chef, dedicated to serving a meal made with endless flavor and a lot of love.
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During the challenging times of the COVID-19 pandemic, Cameron embarked on a unique path, joining a cruise line where he traveled all over America. It was amidst the dynamic environment of these cruise ships that he encountered a multitude of seasoned chefs whose expertise left an indelible mark on his culinary journey. Cameron frequently reflects on his time aboard, acknowledging the profound influence of these chefs and the invaluable lessons learned. He reveres the cruise ship culinary experience as a form of accelerated learning, compared to a boot camp for aspiring chefs, where dedication and perseverance are paramount to success. Cameron often emphasizes, "I have immense respect for chefs who work on cruise ships. It's like a cheat code, a rigorous training ground for young chefs willing to invest time and unwavering effort."