At the age of 24 with a little experience, yet a lot of ambition and passion, Jason Dady opened his first restaurant. Fourteen years later, Jason’s dream has grown from one to six restaurants and a premier catering company offering exclusive customized catering for San Antonio’s top clientele.
True hospitality is embedded within Jason’s roots. One set of grandparents have owned a small tavern for over 40 years, while his other grandfather was a master butcher, who handed down his personal set of knives that Jason still uses today. With strong family mentors, Jason was inspired to study Restaurant, Hotel and Institutional Management from Texas Tech University. There he met his wife, Crystal and the two moved to San Francisco to embark upon a journey that was the first step in the two building the culinary empire they have today. Jason continued to grow his culinary education at the California Culinary Academy (CCA). He worked at the world-renowned Stars Bar and Dining. After graduating from the CCA, he set his sights on Napa Valley and the Beringer Wine Estate. With momentum, talent and inspiration under their wings, Jason and Crystal moved to San Antonio, Texas in 2001 to build their culinary dreams. Today, Jason is the Executive Chef/Owner of Tre Trattoria, Two Bros BBQ Market, B&D Ice House, Umai Mi, The DUK Truck, and Jason Dady Premier Catering. Opening in 2015 Tre Enoteca and Shuck Shack.With over a decade, as a restaurateur and caterer, he has been featured in Food & Wine, Bon Appétit, Southern Living, Texas Monthly and Restaurant Hospitality. He’s received numerous awards in both regional and national arenas, including a James Beard semi-finalist Nomination. His dedication and talent have earned him: Best Chef’s in America, “Star Chef Restaurateur” by Star Chefs, and “Rising Star” Chef recognition, as well as a cover photo on Restaurant Hospitality magazine. He has also been seen on various television programs including: The Today Show, Eat Street, SA Living and D Living Show. Jason has been honored as a guest chef around the country visiting places such as, The James Beard House in New York City, The Austin Food & Wine Festival, International Chefs Congress and City Grit, as well as serving The President of The United States of America.Giving and collaborating are extremely important to Jason. He co-founded the San Antonio Chefs Coalition in which collaborative dinners by local chefs have raised funds for future culinary students. He is a board member of Culinaria and provides charitable events to raise funds for community gardens. He is a partner with Blue Star Arts and Eats, San Antonio Cocktail Conference and he is an active participant in Savor Dallas, San Pellegrino Almost Famous Chef as a mentor and judge, Savor the Arts at Southwest School of Art and Craft. As much as Jason has contributed to all things culinary, family is extremely important to him-he has three children and a love of the great outdoors, fishing, gardening and spending time on the family ranch are all things that make Jason have balance and be the chef, husband and father that he is today.