Jason Herling

Executive Chef

Executive Chef Jason Herling has known since middle school that he wanted to be a chef. Growing up, his parents often cooked at home, though not professionally. He still remembers the day his family drove past Kendall College in Evanston when he was in 6th or 7th grade. His dad mentioned that it was a culinary school, and despite not knowing what "culinary" meant at the time, Jason instantly decided, "I’m going to go there and become a chef." He hasn’t looked back since.

Throughout his career, Jason has worked as an Executive Chef at several private country clubs. Before that, he gained valuable experience in the casino and hotel industries, holding positions such as Executive Sous Chef, Sous Chef, and Line Cook.

In his current role, Jason enjoys ensuring the staff has the right ingredients and resources to maintain a consistent, high-quality product. He also serves as the go-to person for any questions, whether it’s about prep quantities, the location of items in the coolers and freezers, staffing needs, or site details. Sundays are a favorite time for Jason, when the staff is off, and he can peacefully clean and mop the floors.

Originally from Chicago, Jason now resides in the western suburbs with his wife of over 10 years and their three sons. The boys have already had a few work visits, and Jason expects they’ll soon be washing dishes with him on weekends and during the summer.

When he’s not working, Jason enjoys mowing the lawn in the summer, trying to keep the greenest grass in the neighborhood while enjoying a beer or two. In the winter, he’s at the gym, lifting weights to balance out the "beer belly" that comes with all that lawn care—a bit of a vicious circle.

Recommended Menu Item: Pecan Dessert Bars