Nature, seasonality, and a sense of place are the driving concepts behind Jason Wood's cuisine. He learned to cook with the seasons and a health supported mindset at the Natural Gourmet Institute, cooking seasonal vegetables, supporting local farms, and telling that story quickly became the foundation of every dish. Upon graduating Jason explored as many culinary avenues as possible to learn how our food is grown and gets to our plates. He spent many years leading well-known kitchens in New York City, including the Tavern Restaurant in the Hudson Valley, the agricultural nonprofit Glynwood, and The Finch, a seasonal neighborhood restaurant that earned a Michelin Star after 10 months of being open. Jason then moved to Los Angeles to be the chef at Plant Food + Wine and the Culinary Director for Matthew Kenney Cuisine. Now on a coast where the weather promotes a healthy way of eating and an endless source of vegetables, fruits and grains that inspiration seems to never end.