JAYSON MARGULIES

Chef Jayson Margulies grew up in Teaneck, NJ, a suburb of New York City. It was this upbringing that would eventually come to define his distinguished American Regional cooking style and penchant for rich, full dishes. This love of food truly resonated, when in 6th grade Jayson took his first cooking class. From that point forward he had his sights set on a culinary career and after graduating high school, he followed this passion to the esteemed Culinary Institute of America.

Following his graduation in 1992, Jayson apprenticed at L'Etoile, a well?respected Madison, Wisconsin restaurant featuring regional American cuisine with a French technique, where he worked with esteemed chefs Odessa Piper and Eric Rupert. L'Etoile was the only four?star restaurant in the state, with unparalleled success. The local farmers' market just steps outside L'Etoile's front door provided inspiration and raw material for the restaurant, where the menu changed every two weeks, depending on the availability and seasonality of ingredients. While there as Chef de Cuisine, Jayson learned about sustainable farming and locally?grown products and developed his knack for service and innovation.

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

In 1998, Jayson returned to his American Regional Cuisine roots, taking a position as Working Chef at Home Restaurant for Chef David Page, a Wisconsin native who knew the meaning of true comfort food. While there, Jayson met friend 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, Jayson took on the role of Executive Chef of the Penthouse Executive Club, garnering numerous positive reviews noting his energy, technique and style.

Jayson moved his career forward in 2009, when he took on a new project and became the Executive Chef at Prime 333 in Manhattan's newly renovated Sapphire's Club. After getting Prime 333 successfully up and running, he moved on to being the Executive Chef at Dylan Prime, a well established steakhouse in TriBeca where he continues to work today. Jayson's approach to the menu at Dylan Prime is reflective of his overall philosophy regarding food: the creation of comfort food with a gourmet twist that integrates bold, recognizable flavors. As of late he has been resurrecting traditional dishes from the past and modernizing them, such as lobster Wellington.