Today we’d like to introduce you to Jason Arbusto.
Hi Jason, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
This is a long story, but in a nutshell. Cuban mother Italian father in New England. Went to boarding school in Virginia where I am now. Only place I’ve moved to twice. Went culinary school in new York at cia then moved to France for 8 years 2 weeks after graduating. Lived in the basque region , Paris, Monaco and Montpellier for the best chefs in France. I was a chef at 27 at a 2 star Michelin, worked 3 Michelin star, 2nd best restaurant in the world etc. came back to us in 2007 to Las Vegas at the largest 1 michen star in the world. Then opened a 250m social club in San Francisco, was chef for bassist of Grateful Dead Phil Lesh. Now I’m back in a small college town making this place a better food city one day at a time.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It’s been absolutely insane. Too many story to tell, including 2 years in litigation with a previous partner, 3 day hospitalization for over working, personal struggles etc
Can you tell our readers more about what you do and what you think sets you apart from others?
My career as a chef is part tradesman and part artist. You have to learn the base foundation which is learned in France. Then you can break all the rules and be free. My ability to see some ingredient and be able to transform it and teach others is my superpower. I’m most proud of being able to pave my own way and show others that they can as well. Being a leader in this industry is hard, inspiring the youth of today to pick up a knife and learn to cook is not easy. I use my talents to for a team and nurture them to succeed. I’m not afraid to see a diamond in the rough to seek out what hasn’t been seen before.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
Don’t skip any steps. Build the foundation before the skyscraper. Money will come and go, but stay true and follow the compass not the map.
I wish I knew that cooking is about confidence.
Contact Info:
- Website: https://Milanoslynchburg.com
- Instagram: Milanos_enoteca
- Facebook: Milanos Lynchburg
