I am Native Oregonian who has had the opportunity to travel a lot, I have spent my entire career working in the food service industry. In my early 20’s I traveled extensively through Central America and the Caribbean doing menu research for Salvador Molly’s a restaurant I helped co-found. In my late 20’s I spent a year traveling and working in Europe. When I returned to Oregon I began working for Bon Appetit Food Management Company. I quickly realized that Bon Appetit’s culture and vision was a perfect fit for me.
When my daughter was born, I decided to take an extended leave of absence to focus on raising her, but I couldn’t stay away from kitchens, I ended up teaching a culinary class at Marshall High School. It was here that I discovered my passion for teaching children the importance of proper nutrition. So when I returned to Bon Appetit full time I was very fortunate to be offered the job running the food service at Oregon Episcopal School.firstname.lastname@example.org
Executive Sous Chef
I grew up in Salt Lake City Utah and lived there until I was 26. From there, work moved me out to Northern Nevada where I met my wife Karen. We have a daughter, Abby and a son, Jameson and not wanting to raise them in Nevada, we moved out to Portland and have decided that this is home. I have a Bachelors in Business Management and I graduated top of my class at the Le Cordon Bleu here in Portland Oregon. I have been with Bon Appetit since 2010 and I’m loving every day that I get to come to work. I take pleasure the fact that I get to take amazing products from local, sustainable farmers and purveyors and turn it into a meal that people love. I can’t imagine doing anything else!Jason.Rosvall@cafebonappetit.com