Photo Credit: LightMan Photography
Jason Mayle
Chef De Cuisine
Jason Mayle began his culinary career at the International Culinary Academy in Pittsburgh studying traditional French techniques that remain the foundation for his cooking today. After graduating in 1999, he began working at the Stone House Restaurant and Inn in the Laurel Mountains of Pennsylvania, where he was influenced by local and seasonal cooking.
Chef Mayle moved to Washington, DC in 2001 to work at the Morrison House, a Relais & Chateaux property in Alexandria, VA. Cooking with Chef Gian Piero Mazzi, Mayle was exposed to products sourced from all over the world. After two years, he moved to Aspen, Colorado to cook at the renowned Little Nell Hotel. In March 2004, Mayle left to work at Adega Restaurant and Wine Bar in Denver, which earned recognition from Esquire magazine as one of the "Best New Restaurants in the USA." Then in 2006, Mayle headed back to Washington, DC to open Indigo Landing, serving as the executive sous chef.
In February of 2007, Chef Mayle returned to Colorado to cook at the Aspen Meadows Resort where he was promoted to executive chef of the resort. Here he served an elite clientele, incorporating local produce and building a working garden that supplied the restaurant with the fresh produce. Then in 2009, he was tapped to join Stir Food Group as chef de cuisine of Potenza, Stir's authentic Italian trattoria, which also includes a full service bakery and wine shop.
With the announcement of Potenza, The Malrite Company and Stir Food Group, following successful and highly acclaimed initiatives at Zola and Zola Wine and Kitchen, are pleased to continue breaking new ground in the development of bold pioneering dining concepts for the thriving Washington DC restaurant community.
