Delivering on Every Detail

Featured Chef

Ingenious Preparations Meet Inspired Ingredients

Chef Jason Rowley is the Senior Banquet Chef at Fairmont Washington!

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Chef Jason started his career in the foodservice industry at just 15 years old in his hometown of Quebec, Canada. After moving to Richmond with his family a few years later, Chef Jason was able to develop his passion for food while working at Hondo’s Steakhouse in Richmond. The fast-paced environment, intense hours, and the work-hard play-hard mentality of the kitchen had him forever hooked. After 2 years of experience as a line cook, he decided it was time to take steps to turn his passion into a career. He knew he needed proper training and the Le Cordon Bleu Culinary Arts Institution in Ontario, Canada became his proving ground and prepared him with the foundations and connections needed for his leap into the culinary world. After working his way through school, Chef was hired by the Fairmont Chateau Laurier in Ottawa as a line cook and continued to work his way up the ranks. For 3 years he was balancing roles between fine dining and banquets, before eventually being promoted to Executive Sous Chef. In 2008, Chef Jason transitioned to the Fairmont Washington DC location and was promoted to Chef de Partie within a few short months. From there, he’ continued his balancing act between actively managing Juniper (the Fairmont’s fine dining outlet at the hotel), banquets, and in room dining. He is currently directing all of the banquet parties for the hotel as Senior Banquet Chef.

Chef’s favorite food depends on his mood and who he’s cooking for and cooking with. He enjoys exploring the various farmer’s markets in the city and meeting local vendors and farmers. The farmer’s market connections have led to some of the fan favorites and staple dishes from his menus. He loves Keany’s local program and looks forward to visiting farms whenever he can.

When not in the hotel kitchen, Chef enjoys cooking for and with his wife and daughter, Bethany and Madeline. Cooking at home is a way for Chef to decompress – allowing him to be extra creative and slow down while he’s off the clock. He also enjoys time walking his dogs, Butch, and his little brother, Bugsy. In his spare time, Chef loves to paint and uses his painting techniques to make his culinary dishes pop. Chef believes that food should be inspired not only by flavor, but by color and presentation. Check out his Instagram page @chefjrowley to see some of his eye-popping dishes. Also, look out for Chef’s next beer dinner series in October. He will announce it via Instagram and it will be in partnership with a local brewery and a few local farmers via Keany Produce!