Jason grew up in Brighton, Michigan, and started his career the way many hospitality leaders do — on a loading dock, scrubbing grease at sixteen. From there he worked through kitchens, front offices, and hotel operations before moving into airport food and beverage and, eventually, corporate dining.He studied at Central Michigan University. His career has spanned multiple sides of the industry: the chain restaurant floor, the luxury hotel back-of-house, airport terminals during the chaos of pre-flight rushes, and the boardrooms of corporate dining where strategy meets the line cook in real time.His work has always been grounded in a simple belief: the difference between organizations that thrive and organizations that drift is their relationship with reality. Hands win. Standards win. Narrative untethered from the work is the slow death of every good operation.