Jason Seibert's Page

About Me

: Male, Age 42
Long Beach, CA
United States; Member # 3,365; 9 Referrals; Joined Mar. 2, 2008; Seen Jan 22

14,265 Points

Interests: Discovering new food, Consulting, Making Friends, Networking, Finding Investors, Finding a Job, Gaining Knowledge

Personal Quote: Bread and water with someone who loves you will always taste better than caviar and champagne at a lonely table.

Biography: chefjs@linkedin.com/in/chefjs
chefjs@gmail.com

Los Angeles, CA

Jason Seibert

Wolfgang Puck Catering and Special Events: Hollywood, CA, Sous Chef August 2007- 2008

Café Cerise: San Diego, CA, Chef/ owner, 2003-May 2007

Spago: Maui, Hawaii, Opening Executive Chef; 2001-2002

Spago: Palo Alto, CA, Executive Sous Chef; 1998-2001

Park Avenue Café: New York, NY, Saucier; 1996-1997

Bistro Ralph: Sonoma county. CA, Sous Chef; 1994-1996

Lisa Hemingway’s: Sonoma County. CA, Sous Chef; 1993-
1994

Line Cook positions 1985-1993

Bistro Ralph: Healdsburg, Sonoma County. CA
China Moon Café: SF, CA
Golden Door Health Resort: San Diego, CA
Lascaux: SF, CA
565 Clay: SF, CA
Caesar’s Palace: Las Vegas, NV ,Banquet Cook
Sailing Ship Restaurant: SF, CA
Rancho Bernardo Golf Club: San Diego, CA

Stages ,1997
Le Garage: Amsterdam, Holland
Hotel Eisenkrug: Dinkelsbeuhl
Restaurant Clostera: Oslo, Norway

Education

1987 graduated California Culinary Academy; SF, CA
1985 graduated R.O.P. Cook/Chef program; Escondido, CA

At 6:44am on December 1st, 2009, Ashley Andrews said…: Hi Jason,

Buffalo Wild Wings is expanding in the Central Valley, CA area. We are currently seeking restaurant managers. Given the network of restaurant professionals you may know in the California area, do you know of anyone who may be interested in discussing this opportunity?

Thanks!

Ashley

At 12:07pm on August 13th, 2009, Phillip Castro said…: I'm still alive, I had a rough year I'm back and better than before. my food is progressing, I am at the same e-mail and I'll get ahold of you if you give me some digits to work with.

At 2:09pm on March 6th, 2009, Craig Priebe said…: Hi Jason
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
http://solofoods.com/page29642842.aspx
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
Please...
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
Thanks
Craig Priebe
"Grilled Pizzas & Piadinas"
www.craigpriebe

At 2:11am on January 14th, 2009, Carlos Calderon said…: Hey Jason, good luck on your job hunt, I know a few Chefs that are in the same position.

At 5:52pm on August 22nd, 2008, Jason Seibert said…: much apreciated! check you out soon!

At 3:46pm on August 22nd, 2008, Oscar M. Gayer said…: very I impressive resume Jason, nice to meet you

At 1:02pm on May 29th, 2008, ULTRATHIN PIZZA GIRL said…: Hi There!!

My name is Caitlin I am the west coast regional manager for Ultrathin Pizza Shells and Flatbreads, my families company based out of NY. I recently moved to LA to launch our products to the west coast. We have a great line of delicous thin crusts & flatbreads that work very well in upscale casual restaurants, catering halls and resorts. I would love an opportunity to show you or your menu developers our products at some point in the future. Please check out our website and let me know what you think.
Thanks!!
Caitlin
www.ultrathinpizza.com

At 10:49am on March 25th, 2008, roma-gourmet.com said…: Hi Jason!
I’m new on fohboh and I'd like to know news food friends…
If you like Italian cuisine, please check out my web site www.roma-gourmet.com dedicated to Rome top restaurants. It's a useful tool to dream about Italian cuisine.
Regards,
Maria Luisa Basile
Roma gourmet

At 12:12am on March 21st, 2008, Eddie Coronado said…: Chefs Table it is a new group. Bring some of your thoughts to the table it would be great.

At 5:24am on March 20th, 2008, Dara Bunjon said…: Dear Jason:

Thank you for reading the Barbara Tropp story. I'm envious that you got to work with her but happy that you did.

I appreciate your comments.

Best regards,

Dara