The Aussie Behind Bub’s Aussie Pies
Growing up in Western Australia, Jason Drysdale always had a passion for cooking. His mother, Pippin, developed one of the largest culinary herb nurseries in Western Australia and encouraged Jason’s love for the culinary arts and innovation.
In 1987 Jason commenced his first culinary apprenticeship, at the iconic Perugino Restaurant in West Perth. There Jason received the grounding to explore his culinary and artistic talents and develop a taste for the freshest quality West Australian produce. After completing his apprenticeship, Jason moved to Europe, working in kitchens in Italy, and as a private chef in London.
In 1991 Jason set sail in the cruise line industry with Norwegian Cruise Lines and then in 1993 joine Star Cruises in Asia. He began as Chef de Partie and became Executive Chef in 1998. Star Cruises gave Jason the opportunity to travel around different regions of Asian and explore a variety of culinary techniques. These techniques are still incorporated into Jason’s creative idea’s with Asian/Modern gastronomy to produce exquisite culinary creations. Over the next couple of years, Jason was procured by a number of cruise lines opening new ships, with a wide range of culinary outlets. In late September 2001, Jason rejoined Norwegian Cruise Lines as Executive Chef on the ‘Norwegian Dream’ and ‘Norwegian Sun’. NCL is “free-style cruising” with a wide variety of culinary trends. Jason believes that NCL is one of the most creative and trendy cruise lines in the industry. This year he became the Culinary Trainer for NCL America (Norwegian Cruise lines US Flags ships Division) at the training school in Maryland USA. Training and Development is the way for Jason to give back to the cruise industry what he has gained from it over the past decade, a wealth of culinary experience and professional practice.
In 2011 Jason become Director of Culinary for Turning Stone Casino Resorts in New York State. During Jason’s time he headed the culinary redevelopment project that included a 40 Million Dollar expansion of restaurants. Food & Beverage revenue went from 55 Million in 2011 to 85 Million in 2014.
Jason joined levy Prom Golf as Executive Chef in July of 2015, taking his culinary talents to the PGA Golf Tour. Jason has already made a great impact into the world of Sports Entertainment Hospitality catering some of the biggest sporting event in the United States. Events such as PGA of America, The Players, Ryder Cup, US Open, Masters, Breeders Cup Just to name a Couple.
Also have a passion for native Australian Herb and Product and this is something that I do wish to bring to the United States Market. Was Promoted to Sr Executive Chef Levy Golf in 2018.
Moved on from Levy Golf and Special Events back in June 2019.
Joining M Hospitality as Sr Executive Chef at USS Bank Stadium for the Minnesota Vikings.
Overall, Jason is passionate, creative and committed to his craft. His emphasis is on flavor, colour and texture using the very best quality produce. Cooking is a way of life for Jason and now living in the United States, he continues to explore different angles in contemporary culinary arts. There is no doubt that being raised in an artistic environment has given Jason a creative edge to his work.