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Chef De Cuisine Jason Albus
Chef Jason Albus found his culinary calling in the kitchen of Le Languedoc, where six years ago, in a summer externship for culinary school, he found a kitchen and an island he loves so much that he quickly ascended to chef and now calls Nantucket his year-round home. A graduate of Atlantic Culinary Academy, Jason's love of cooking was originally stoked growing up in South Carolina in a family where the stove or grill was always going no meal was ever boring. While in culinary school Jason perfected and gained a deep appreciation for classic French techniques which, while Languedoc's menu is far from 'traditional French', forms the basis for his clean and simple yet innovative cuisine. Le Languedoc's 9-month season allows for travel and expanded culinary horizons during the winter, which Jason has taken full advantage of with stage positions at Livernois and Le Gourmandin in Beaune, France; Soul Bar & Bistro in Auckland, New Zealand; Saratoga's in St. Maarten DWI; and most recently under Cal Stamenov at Marinus Restaurant at Bernardus Lodge & Winery in Carmel Valley, California.
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