I didn’t grow up in kitchens, I found them.
After a decade in retail and sales, I made a midlife switch and stepped behind the line. What started as curiosity quickly became purpose. I fell in love not just with food, but with what happens around it. The shared moments, the teamwork, the rhythm, and the culture that holds it all together.

Over the past fifteen years, I’ve worked in nearly every kind of kitchen, from small-town mom-and-pop spots to Michelin-starred restaurants. I’ve helped open new concepts from the ground up, refine already successful concepts, and learned what separates a business that survives from one that thrives.

That journey became the foundation for Craft & Culture Consulting. This industry has given me more than a career, it’s taught me discipline, empathy, and the value of consistency. My goal now is simple: to help restaurants build stronger systems, better teams, and build places where people actually love to work.

Owner & Operator Jason Clark