In 2019, Chef Jason Hernandez started his own business, Blade & Tine Culinary Consulting. At this point in his career, he’s right where he wants to be: creating great food for a growing roster of foodservice clients. He’s been moving toward this culinary goal since he was 15 and a dishwasher at a buffet concept in Colorado, where his career in foodservice began to gel. Chef Jason has accumulated the experiences, titles and positions that led to culinary and operations management positions at multiple concepts including BJ’s Restaurants & Brewhouse, St Elmo’s Steakhouse and, most recently, at Eureka Restaurant Group.
