Born in Mississippi, chef Jason Lambert has always had a natural talent for the culinary arts. Discovering his muse while working in kitchens at seventeen years old, the enigmatic Lambert truly fell in love with cooking while studying at the University of Southwestern Louisiana and parlayed his passion into a successful career that shows no signs of stopping.
The forty-one-year-old Lambert has spent the past decade-plus working in some of the most exclusive eateries in the culinary mecca that is New Orleans. His resume includes roles as Executive Chef at Marcello’s Café, Le Foret, Cleaver and Co., and Executive Sous Chef at Emeril’s Delmonico, benchmarks of regional Southern cuisine.
Lambert’s most recent position was Chef de Cuisine at Toups South and Toups’ Meatery where he worked alongside Top Chef and James Beard Nominee Isaac Toups. It was in this role that he developed a deep sense of comradery with his colleagues and experienced the human element of the restaurant business. This shaped Lambert’s vision for team building and creating a family atmosphere in his kitchens.
When the renowned chef is not in the kitchen, you will find him embracing his passion for philanthropy by advocating for mental health awareness and volunteering with World Central Kitchen (inspired by his personal hero Chef José Andres) or catching a Saints football game or live music show with friends and family.
Lambert’s next culinary adventure is as Executive Chef at Main Deck, coming to Penn Yan, New York this July. Main Deck will offer lakefront dining, family-friendly nightlife, worldly wines, skillful cocktails, and fresh dishes prepared with ideas that pay tribute to the rich boating heritage of the region.