Chef Jason Rose worked his last day on Friday as culinary director at Mission-based restaurant incubator La Cocina, and Grub Street has just learned that he’ll be taking the helm as chef de cuisine at the upcoming Wayfare Tavern culinary director at The Tyler Florence Group. Jason began his career in Boston working at Top of the Hub, Truc, and Legal Sea Foods, before becoming executive sous chef at The Carneros Inn, and then prepared foods director for Whole Foods.
Since taking the culinary director position at La Cocina, Jason has been managing the non-profit’s 2,200 square foot commercial kitchen and providing culinary training and assistance to their squadron of aspiring street-food vendors and restaurateurs like Japanese finger-food makers Onigilly and South American catering company Sabores del Sur.
He holds a degree in culinary arts and business management from Newbury College in Brookline, Massachusetts, and he’s an avid Twitterer. We look forward to hearing more details about menu plans and new hires at the Wayfare Tavern in the former Rubicon space (558 Sacramento Street) as they arrive, but the only clues so far come from Tyler Florence’s quotes in the Chron last summer in which he talked about researching historic menus in SF that were “French, bohemian, and Wild West all at the same time,” and wanting to “reinvent the American tavern” with “the definition of San Francisco regional cuisine.” We’re not sure how “Wild West” and French will come together (prairie dog cassoulet?) or what bohemian cuisine even is, but this combination of influences should pose an excellent challenge to the young Mr. Rose.
Earlier: Tyler Florence Partnering with Sammy Hagar on “Rustic American Tavern” [Grub Street]
Ty-Flo Begins the Build-Out at the Old Rubicon [Eater]
Inside Scoop (July 30, 2009) [Chron]
