Chef's Spotlight: Executive Chef JASON TILMANN of The Strand Bistro in New York City

Jason Tilmann is the epitome of a hardworking and dedicated chef. His passion for the culinary arts is infectious to audiences and restaurant guests. Jason exemplifies the dream of loving what you do and doing what you love. He proves his enthusiasm for the preparation and execution of cutting edge good food every day through his exemplary repertoire of creative restaurant experiences.

Jason was born and raised in Michigan. In high school, Jason worked at a local diner where he enjoyed making home-style fare. Later he attended Central Michigan University with an interest in medicine. However, his simple experiences in the "local diner" made him realize his desire to pursue a culinary degree. While obtaining his Culinary Arts Degree from Indian River Community College in Fort Pierce, Florida, Jason worked as an apprentice for the American Culinary Federation. As a culinary school student-chef, he was hired by Jose Faria to work at the Orchid Island Golf and Beach Club where he was asked to create lavish American Continental cuisine and showcase his incredible ice sculptures. It was in culinary school that Jason's love for the culinary arts and his flair to create creative cuisine became apparent to the University's faculty and his employer. Upon his graduation he met his mentor Hidemase Yamamoto, who recognized and nurtured Jason's love for Asian cuisine. He accepted a position for Mr. Yamamoto as an Executive Banquet Chef at the Chatham Bars Inn on Cape Cod, Massachusetts. During his two years at Chatham Bars Inn, Jason studied with celebrity chefs such as Iron Chef Morimoto, Ming Si from Blue Ginger, David Burke, Norman Love, the Ritz Carlton's Laurence McFadden and China native Susan Lee.

Feeling very energetic and motivated, Jason was ready for more. He accepted a job as a junior Sous Chef at New York City's most popular restaurant, Union Square Café, while concurrently working extra shifts at the coveted restaurant Daniel, working under Chef Alex Lee and focusing on French cuisine. Utilizing these experiences, Jason accepted the job of junior Sous Chef at Le Cirque where his talent and drive were quickly recognized by world-renowned chef David Burke. Jason was invited to assist in the planning and opening of the famous David Burke & Donatella restaurant. Jason was then hired as head chef to open Feng Asian Bistro in Hartford, Connecticut. Jason's unbelievable menu and delicious cuisine afforded the restaurant top reviews: Best new Restaurant '07, Best Pacific Rim '07 Conn Magazine (3 Stars); Hartford Courant (4 stars); and Hartford Magazine (5 forks). This publicity propelled Jason's career forward and opened doors for new opportunities to expand his knowledge and increase his love of Asian cuisine. Jason was invited to work for Hide Yamamoto in Tokyo, Japan, where he concentrated on mastering Japanese cuisine. Having developed, refined, and expanded his techniques in Asian cuisine while living in Japan, Jason accepted a position as a Sous Chef with world-renowned Chef Morimoto. Determined to be a well-rounded chef with experience in all types of cuisine and kitchen positions, Jason then accepted the position of Banquet Chef at the historic 21 Club. Jason's recent achievements include opening NYY Steak as the Executive Chef (NY Yankees Steak House) and traveling to Singapore to lead a team of chefs to build and open Hide Yamamoto, a 4-star restaurant in the Marina Bay Sands Hotel. Having an impeccable reputation for fresh and exciting cuisine, Jason continues to work as an Executive Chef and consultant for David Burke's expanding restaurant group in the greater New York area: Townhouse, Burke in the Box, Fishtail, and David Burke's Fromagerie.

Jason has worked as a monthly guest chef on channel 3 CBS (WFSB in Hartford, CT) and appeared on Iron Chef America, Chopped, and Restaurant 101. Jason loves to be in front of audiences and is not shy when it comes to sharing his knowledge and passion in the kitchen. He has extensive professional experience and his personality and charisma are contagious. Jason's energy in the kitchen and passion for food are inspiring. Jason is quick and spontaneous in the kitchen which is revealed in his inventive dishes.

BWW interviewed Executive Chef Jason Tillman of Strand Bistro.

What was your earliest interest in cooking?

When I was in grade school we had a big garden, and my brother and I had to pick rocks in the hot Michigan summer, or go in the kitchen with my Mom in the AC... Easy Decision.. With my Mom as a Italian, we had so much fun because everything always revolved around food.

Who were some of your career mentors?

Jose Faria, from Quil Valley golf and beach club in FL, He was my first mentor, then I meet Hide Yamamoto from Tokyo Japan who was actually Jose's first mentor. It was fun to see were Jose got a lot of what he taught me from Hide. Then of course David Burke who I opened 3 restaurants with and really learned about NYC cooking.

What culinary styles have influenced your career?

I was influenced with Japanese food and living there was absolutely amazing. I find that it is simple and all about the natural ingredients done very well.

What do you consider the most distinguishing features of your work as a chef?

I think being allowed to cook at the James Beard House was incredible, Iron Chef America , and Chopped were all highlights of my career. I find that my approach is simple, I believe in the "The Perfect Bite" creating balance and harmony in your mouth with different flavors and textures.

What is your favorite meal?

When I am not working I am a simple eater, I love good Pizza, and a great burger!!

Tell me a little bit about your restaurant for our readers.

We are a Modern Seasonal America Restaurant, we are comfortable and approachable with heavy influence on quality ingredients.

The Strand Bistro is located in The Strand Hotel at 33 West 37th Street in New York City. It is perfect for a pre theater or after theatre dinner or cocktails. The Strand also has a year round rooftop bar, Top of the Strand, open nightly. For more information and menus, visit their web site at www.strandbistro.com, call (646) 368-6395 or contact them at info@thestrandbistro.com.

Photo Credit: Courtesy of Jason Tilmann

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