Jason Dallas, Executive Chef
Hunt Club Executive Chef Jason Dallas leads a talented team at Seattle’s celebrated Hunt Club restaurant, utilizing the kitchen as a studio for the senses rather than subscribing to an institutional hotel-style approach.
Dallas brings the Hunt Club a pedigree of fine hotel restaurant experience. He most recently joined the Sorrento Hotel from The Fairmont Olympic Hotel, where he served as the Restaurant Chef for Shucker’s and handled the Garde Manger department duties. He worked for Todd English’s The Olive Group in both Seattle and Redmond hotels, serving as Sous Chef for its Fish Club and Meritage restaurants, respectively. Other appointments have included cooking at The Herbfarm restaurant and The Ritz-Carlton Hotel in Philadelphia where he was promoted to its Paris kitchen. His mise en place organizational experience at the latter hotel contributed to his being a self-professed neat freak in the kitchen.
Chef Dallas received formal training at The Restaurant School in Philadelphia and worked concurrently at the five-diamond Susanna Foo restaurant, starting as an intern and ascending to garde manger. Dallas has toured France under Chef Jean Marie Lacroix (formerly with Four Seasons), competed in culinary team events, and has attended leadership workshops over the years to foster strong communication skills in the kitchen.
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