JAYSON MARGULIES

Margulies grew up in Teaneck, NJ, a suburb of the New York Metropolitan area, where his two Jewish grandmothers kept him well fed. It was these initial comforts that would eventually come to define his distinguished American Regional cooking style and strong tendency to lean towards rich and full dishes. This love of food truly resonated, when in 6th grade young Jayson took his first cooking class. From that point forward he had his sights set on a culinary career, and by the time he graduated high school, he followed this passion to the esteemed Culinary Institute of America.

Following his graduation in 1992, Jayson apprenticed at L’Etoile, a restaurant featuring regional American cuisine with a French technique. He worked with Chef Odessa Piper and Chef Eric Rupert, in Madison, Wisconsin. The local Farmer's Market outside L'Etoile's front door provided inspiration and raw material for the restaurant. While there as Chef de Cuisine, he learned about sustainable farming and locally grown products. The menu at L’Etoile would change every two weeks, depending on the availability and seasonality of the ingredients, which developed Jayson’s skill for service and innovation. L’Etoile was the only four star restaurant with unparalleled success in the state.

In 1995 Jayson returned to New York and worked with Chef Tom Colicchio at Gramercy Tavern and at Nobu and Tribeca Grill, two restaurants in Drew Nieporent’s Myriad Restaurant Group. He met Chef Adam Perry Lang and took a job working for him at an upscale Italian restaurant owned by Matthew Kenny called Monzu. He later went on to work for Chef Pat Trama at F.illi Ponte, a renowned Northern Italian restaurant.

In 1998 he went back to his American Regional Cuisine roots, taking a position as Working Chef of Home Restaurant for Chef David Page. Page, a native of Wisconsin, knew the meaning of true comfort food. While there, Jayson met and became friends with Chef Scott Linquist and followed him to open Pershing Square, a Buzzy O’Keefe Restaurant. He became Sous Chef in 2000. In 2004, he met back up with Perry Lang and was named Chef de Cuisine at Robert’s Steakhouse in New York City. During his tenure, the restaurant was reviewed and acclaimed by Vogue, New York Times, New York Magazine, GQ UK, the New York Journal and the New York Post. In 2007, he took on the role as Executive Chef of The Penthouse Executive Club, garnering numerous positive and outstanding food reviews noting his energy, technique and style.