Jason Buckley, Executive Chef
Chef Jason Buckley’s approach to cooking is much the same as his approach to photography; with a steady hand and an eye for detail. Before finding his true calling, Chef expressed his creativity through photography and music. Then in 2000, his career switched gears when he was hired as a manager at Jamba Juice. From there, Buckley began building his resume working at notable restaurants such as Ruth’s Chris Steakhouse, Mantagna at The Little Nell in Aspen, CO, Greystone, and Blackhawk Grille in Danville, CA. With a degree in Culinary Arts from the Scottsdale Culinary Institute, Buckley won a Bronze Medal in the 5-course menu category from the American Culinary Federation and received Program Management Certification from the National Restaurant Association. After proving his culinary capabilities, Buckley was promoted to Chef de Cuisine at Napa Valley Grille in Yountville, where he was been given the opportunity to develop an approachable menu for locals and visitors alike. When he’s not working (which doesn’t seem to be very often these days), Buckley enjoys photography and bike riding.