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Jason Mcgraw profile image

Jason Mcgraw

Intro Book
Seasoned executive chef with experience in fine dining, banquets, catering, and restaurants
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Location
St Charles, Missouri, United States, US
Skills
  • Culinary Skills
  • Menu Development
  • Restaurants
  • Fine Dining
  • Banquets
  • Show all
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Bio

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Jason McGraw is a seasoned executive chef with extensive experience in fine dining, banquets, catering, and restaurants. He has worked with top companies such as Sodexo, Pedestal Foods, and Marriott Hotels, and has held various leadership positions, including Executive Chef and Foodservice Director. McGraw has also completed training programs at Levy Restaurants and the Culinary Institute of America. With a strong educational background in culinary arts, McGraw has developed a unique blend of skills and expertise that have earned him recognition in the industry.

Experience

  • Sodexo
    • United States
    • Executive Chef III
      • Jun 2023 - Present
      • United States
  • Pedestal Foods
    • United States
    • Food & Beverages
    • 1 - 100 Employee
    • Executive Chef
      • Oct 2021 - Jan 2024

    • Executive Chef/ Retail Manager at Lindenwood University
      • Jul 2015 - Jun 2023

  • OHM Concession Group, LLC
    • St Louis, Missouri, United States
    • General Manager
      • Apr 2021 - Oct 2021
      • St Louis, Missouri, United States
  • Marriott Hotels
    • United States
    • Hospitality
    • 700 & Above Employee
    • Executive Chef
      • Feb 2020 - Dec 2020

    • Director of Banquets
      • Oct 2019 - Dec 2020

    • Banquet Chef
      • Jun 2019 - Dec 2020

  • Elior North America
    • Greater St. Louis Area
    • Foodservice Director at Fontbonne University
      • Oct 2018 - Jun 2019
      • Greater St. Louis Area
  • Four Seasons Resort
    • Greater St. Louis Area
    • Banquet Chef
      • Jun 2018 - Oct 2018
      • Greater St. Louis Area
  • The Wyld Hog
    • Carterville, Illinois
    • Partner/ Executive Chef/ Pit Master
      • Jan 2016 - Aug 2017
      • Carterville, Illinois
  • Levy Restaurants
    • United States
    • Food & Beverages
    • 700 & Above Employee
    • Executive Chef
      • Feb 2014 - Jun 2015

      Executive Chef at the Americas Center Convention Center, and Executive Conference Center for Levy Restaurants. I completed the Levy Restaurants Top Gun training program in 2006 and have been involved with supporting events and properties across the nation. Some of the events and properties I have worked are as follows: US Open golf VIP players lounge at Pebble Beach 2010, Jacksonville Jaguars, Orange County Convention Center, Verison Center in Washington DC for basketball playoffs, US Airways Center, Arrowhead Stadium, Bristol Motor Speedway,Lambeau Field, Phillips Arena, Georgia World Congress Center, Fed Ex Forum in Memphis,Georgia Dome, University of Missouri, Sprint Arena, Scottrade Center in St. Louis, media day at Indianapolis Motor Speedway, and the 55th Grammy's Awards at Staples Center 2013.Experienced in Planning and executing plated, served events for as many as 18,000 people, as well as chef's tables for over 25,000 people. Organization of multiple venues, as well as management of multiple employees and accounts.

    • Executive Chef
      • 2005 - Feb 2014

      Executive Chef at the Americas Center Convention Center, Executive Conference, and the premium clubs and suites at the Edward Jones Dome for Levy Restaurants. I completed the Levy Restaurants Top Gun training program in 2006 and have been involved with supporting events and properties across the nation. Some of the events and properties I have worked are as follows: US Open golf VIP players lounge at Pebble Beach 2010, Jacksonville Jaguars, Orange County Convention Center, Verison Center in Washington DC for basketball playoffs, US Airways Center, Arrowhead Stadium, Bristol Motor Speedway,Lambeau Field, Phillips Arena, Georgia World Congress Center, Fed Ex Forum in Memphis,Georgia Dome, University of Missouri, Sprint Arena, Scottrade Center in St. Louis, media day at Indianapolis Motor Speedway, and the 55th Grammy's Awards at Staples Center 2013.Experienced in Planning and executing plated, served events for as many as 18,000 people, as well as chef's tables for over 25,000 people. Organization of multiple venues, as well as management of multiple employees and accounts.

  • About Thyme Catering
    • Birmingham, Alabama Area
    • Corporate Executive Chef
      • 2004 - 2005
      • Birmingham, Alabama Area

      Managed the food and menus for suites for university football stadiums at the Universities of Alabama, Auburn, Ole Miss along with other colleges and universities.

  • Chartwells Higher Education Dining Services
    • Kansas State University
    • Associate Director / Executive Chef/ District Executive Chef
      • 2000 - 2004
      • Kansas State University

      I managed both the front and back of the house operations as the Associate Director and Executive Chef for the Kansas State Student Union, as well as all on campus catering, satellite food operations, all food and beverage at Colbert Hills golf course, and the alumni building. while doing this, I...

  • Bon Appétit Management Company
    • Stephens College/ William Woods university
    • Executive Chef
      • 2000 - 2000
      • Stephens College/ William Woods university

      Was the Executive Chef for Stephens College, and William Woods University

  • Executive Hotel Management
    • Columbia, Missouri Area
    • Corporate Executive Chef
      • 1998 - 2000
      • Columbia, Missouri Area

      Managed the food and staff for a casual dining restaurant, fine dining restaurant, night club, banquets, roomservice and an expo center in a moderately upscale hotel.

  • Raddisson Plaza Hotel
    • Kalamazoo, Michigan Area
    • Sous Chef
      • 1996 - 1998
      • Kalamazoo, Michigan Area

      Sous Chef at Four Diamond property where I worked in all areas of food and beverage. Was involved in the food operations of the 3 restaurants, roomservice and banquet functions.

  • Pharmacia & Upjohn
    • Corporate executive sous chef
      • 1995 - 1996
  • Lillie's Restaurant at the Kalamazoo House
    • Kalamazoo, Michigan
    • Sous Chef
      • Jan 1993 - Jan 1995
      • Kalamazoo, Michigan
  • scotts on campus
    • cook
      • 1992 - 1993

Education

  • Culinary Institute of America, Greystone, Napa Valley
  • Johnson & Wales University
  • Johnson And Wales University, Miami
  • Portage Northern Highschool

Suggested Services

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Industry Focus. “Food and Beverages”

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