Jason has been the Executive Chef for Frigate Adventure Travel since 2020, spending his summers at The Lodge at 58 North in remote Alaska and winters on Oregon’s North Coast. His love for cooking started in the Smoky Mountains during time spent at his grandparent’s cabin in North Carolina. Southern food and culture was ingrained in his upbringing, and he uses his grandmother’s cast iron skillet to this day.
Jason’s culinary adventure started in the dish pit, took him to Paris to earn his culinary degree at Le Cordon Bleu followed by a stint in Italy at 3 Michelin starred restaurant Terre del Saracino before landing in Colorado where he held various Executive Chefs positions. Jason’s call to the outdoors and a more balanced lifestyle led him to the Lodge at 58 North, where his passion for both food and nature are celebrated.
Winter suppers include multiple courses prepared by our talented rotating guest chefs and are paired with wines from around the world. Dessert is served with your choice of tea and coffee.
Rooms in the Farmhouse are available for those who wish to spend the evening on the farm. Please send an e-mail to hello@cavecreekfarm to check availability.
Seating is limited.