Since 2001, Texas native Chef Jason Dady (pronounced DAY-dee) has had a vision to raise the quality of dining in San Antonio, TX, to match the other elements of what this top tourist destination and lively city has to offer. He goes beyond the role of restaurant owner, applying his family values to creating a tight-knit bond with the members of his team, as well as the residents of the San Antonio community with Jason Dady Restaurants, which is helmed by Dady alongside his brother, Jake (Co-Owner/COO), and his wife, Crystal (Co-Owner/CFO).
His efforts have not gone unnoticed: He has earned the title of “Best Chef San Antonio” by San Antonio Current and San Antonio Magazine, been honored as a James Beard semifinalist, and has received other recognitions including a “40 Under 40 Rising Star” in the San Antonio Business Journal and a StarChefs.com Rising Stars Restaurateur Award. Additionally, his signature barbeque is listed as one of “Top 50 in the World” by Texas Monthly, and Dady earned CultureMap’s Tastemaker Award for “Chef of the Year” in 2016. In November 2017, Dady was inducted into the Culinary Institute of America’s Society of Fellows and serves as a dedicated ambassador for the college and its students.
In spring 2017, Jason Dady starred in Food Network’s new hit show “Iron Chef Gauntlet,” competing against six other nationally acclaimed chef challengers, as well as Iron Chefs Bobby Flay, Masaharu Morimoto, and Michael Symon. Prior to his involvement in “Iron Chef Gauntlet,” Dady’s other broadcast appearances include Cooking Channel’s “Eat Street” in 2012, PBS’s “Moveable Feast by Fine Cooking Magazine” in 2015, Travel Channel’s “Delicious Destinations by Andrew Zimmern” in 2016, Food Network’s “Man, Fire, Food” in 2016, and Food Network’s “Beat Bobby Flay” in 2017. He also participated in local talk radio shows “The Russel Rush Show,” “The List” with David Birdy, and various Texas Public Radio segments, and makes recurring appearances on “San Antonio Living,” “Fox News at 9,” and “Great Day San Antonio.”
Dady first appeared on the restaurant scene of the central Texas metropolis in 2001 with The Lodge Restaurant of Castle Hills, featuring one of the city’s first tasting menus, followed up by modern American cuisine at BIN 555 Restaurant & Wine Bar in 2004. In 2007, Jason then turned his focus on returning to Tuscan Italian fine-dining, his first love, opening Tre Trattoria and initiating a movement for restaurants in San Antonio to create handmade pasta, along with distinctive flavor combinations. His concepts now include the Northern Italian-focused Tre Enoteca (2015); the family-friendly Texas pit ‘cue at the award-winning Two Bros BBQ Market (2008); the eclectic, saloon-styled B&D Ice House (2014); along with DUK Truck (Dady Underground Kitchen), a mobile kitchen for offsite catering that can also be found on occasion cruising the streets of San Antonio. Dady introduced the seafood and oyster-centric Shuck Shack in July 2015 to offer another casual spot where thoughtfully approachable food and family fun collide, followed by The Bin (2016), a classic Barcelona Spanish tapas bar. Most recently, Dady opened Range, a new modern American chophouse located along Downtown San Antonio’s historic Riverwalk, in September 2017. A distinctly Texan concept, Range pays tribute to the Lone Star State’s rich heritage and ranching culture with world-class Texas and Midwestern beef; fresh seafood delivered daily; and wild game sourced from deep in the heart of the Texas Hill Country.
Dady resides in San Antonio with his wife and their three children. He and his family enjoy outdoor activities such as camping, fishing, and horseback riding.