Chef Jason Vernon

My culinary adventure began at my mothers table. 

One of my earliest memories was being a toddler and standing 

on a chair at the table rolling balls of chocolate in my hands and dropping them into cocoa while giggling at the little chocolate explosions. Rolling truffles by hand was just the beginning of a unending passion for food. I was surrounded by rolled pie crust and mincemeat, rabbit cassoulet and duck confit, 

and the crack and crumble of merengue with fresh berries. 

Throughout my formative years food was central to our family. 

I was blessed with adventurous parents that were not afraid to explore cuisines of the world with my sister and I; with New York City a stones throw away, the diverse world of food was all around and persistently brought a smile to my face.

It was not until my third restaurant job that I met an alumni from 

The Culinary Institute Of America; Chef Jim Gellheiser, 

who pushed me to go to school.

"You're a good cook, but you don't know anything. 

You must go learn the how and the why." he said bluntly.

Off to culinary school!

Day 1 began the full immersion into the crazy beautiful world 

of restaurants and I haven't looked back.

 I immediately felt in love with the CIA and the wealth of information, history, tastes, and new flavor combinations I had never even fathomed. 

One of my chefs pushed me to choose a challenging "externship"

 (an internship away from school to experience restaurants 

and hotels at the top of the industry) 

My experience at the Four Seasons Hotel of Chicago under Chef Mark Baker was a stern and eye opening education that I will never forget. 

It was an immersion into the seriousness and the precision 

that is required to succeed at the highest level. 

I became more committed than ever before and 

completely in love with the beautiful world of cuisine.

I completed my bachelors degree while working in 

a wedding venue/winery with a great friend. After Graduation I decided to head to New Orleans to experience the culinary Mecca of the south. 

Surrounded by street cars and the smell of beignets and chicory coffee, a whole new style and flavor set in to my palate. 

Landing a job with Emeril Lagasse at his NOLA property in the French Quarter, quickly I learned the chops of cajun southern creole. 

What an incredible experience working and living in such 

a culinary tapestry with such rich history of food and music. 

My heart will always be in New Orleans.

Returning to New York and eager to learn more I landed a job with Chef Reza Korshidi. His fame from Rebeccas in Greenwich opened a new property, RK American Brasserie. I signed on as a sous chef and quickly proved my toughness and tenacity, outlasting all other culinary graduates to become Chef de Cuisine and garner four stars from the New York Times. But, I was not truly fulfilled. It was someone else's house and I had grown eager to express my own thoughts and ideas.

Suddenly, the owner of Soupcon ran an ad in the

 New York Times! "restaurant for sale Crested Butte CO"

 My folks brought my sister and I out here when we were very young and we had great memories. So it seemed like the universe had presented a whole new opportunity in the mountains of Colorado!

I ran Soupcon Bistro from 2006 to the end of 2017 and it was 

the greatest experience of my life. 

I had the opportunity to create food in the most beautiful setting of an antique mining cabin in the mountains, and I got to work with some of the most wonderful people I could have ever imagined. 

With the help of incredible cooks and brilliant waitstaff I was able to 

live the dream of creating a top tier restaurant 

in a mountain paradise that is truly breathtaking. 

Now begins a new chapter. 

Speckled Goose Culinary is the culmination of over 24 years in the restaurant industry honed into a boutique catering operation that is dedicated to bringing culinary excellence to your event. 

Focused on smaller venues and intimate gatherings, my mission is to bring delicious food experiences to your special life moments. 

Allow me to create for you an experience that reflects your tastes and desires. Uniqueness and creativity are what I build events around, 

and the repertoire of recipes and ideas are not limited 

to what you see here on this site.

Please call me and lets brainstorm how to make your next event 

a mountain memory that you will cherish for years.

-Eat well, love deeply, and always give thanks.

Chef Jason Vernon