Chef Jason Wilson, James Beard Award winner (Best Chef Northwest 2010) and one of Food & Wine magazine’s Best New Chefs (2006), is partner and executive chef of Miller’s Guild, and co-founder and executive chef of the critically acclaimed CRUSH restaurant in Seattle.

His broad range of culinary abilities always subscribes to the highest quality, seasonal ingredients that showcase the best from Northwest and American farmers, producers, and fisherman. Where his renowned CRUSH offers technique-driven, Modern American Cuisine in a contemporary setting, Miller’s Guild explores a more visceral, back-to-basics style of cooking concentrated on 75-day dry-aged beef, nose-to-tail butchery, and rustic baked goods.

A 1995 graduate of the esteemed California Culinary Academy in San Francisco, Wilson’s passion for culinary knowledge and experience brought him to some of the most influential kitchens and patisseries in California, Singapore and France before he eventually settled in Seattle. In 1996 Jason joined Jeremiah Tower to open STARS Restaurant in Singapore, where he learned the nuances of working in a chef-driven, hotel-based restaurant. Following Singapore, he moved to Seattle in 1998 to open STARS Bar and Dining where he found the Northwest to be the ultimate culinary hotspot. Jason moved on to launch a catering business and work for notable Seattle families as a personal chef, before he opened CRUSH in 2005 with his business and real-life partner, Nicole Wilson, as part of a lifelong dream.

In addition to Jason’s numerous restaurant accolades and awards, he remains a sought-after consultant in the Northwest. As a consulting chef, Jason redesigned the menus at Google’s Kirkland campus dining area, elevating menu options to healthy and delicious fare that fuel and help retain top tech talent. Some of his other projects include developing menus for the Chihuly Garden and Glass’ Collections Café, Fonté Café and Wine Bar, Near East Couscous, and flavor development with the popular DRY Soda Company.

Jason has taken on many concurrent leadership roles, including Darigold, where he serves as a chef ambassador; as Director of Culinary Operations for fusionchef (a sous vide appliance manufacturer); as a chair on the Alaska Seafood Marketing Institute Chef’s Congress; and as a sous vide cooking instructor at the Seattle Culinary Academy. He has also made many appearances in regional and national media. With such a range of interests–from technique-driven cooking to everyday, approachable food–it’s clear that Jason’s ability, drive and creativity are satisfied only by being endlessly engaged.

When he is not cooking or catching up on sleep, you will find Jason coaching his son’s hockey team, tending to the CRUSH garden, foraging for wild ingredients, and fly fishing, where he often draws seasonal inspiration for his next menus.

Featured Recipe

Roasted Alaska Cod with Olive, Lemon & Potato Salad by Chef Jason Wilson
3 medium Yukon potatoes
1/4 cup extra virgin olive oil
1 Tablespoon chopped garlic
1 Tablespoon chopped onion
2 Tablespoons sherry vinegar
1 teaspoon smoked paprika
Zest of 1 lemon
8 each green olives (cerignola or Lucques preferably), slivered, pits removed
10 each pitted Nicoise olives, slivered, pits removed
1 Tablespoon fresh marjoram, chopped rough
1 Tablespoon fresh parsley (Italian), chopped rough
4 (6 oz. each) Alaska Cod fillets
Salt and Pepper, to taste
Canola or vegetable oil, for sautéing 

Pre-heat oven to 425°F. Peel the potatoes and place them in a saucepot; cover with cold water. Boil for 5 minutes, turn off the heat and cool 10 minutes. Remove potatoes from liquid. Cut into 1/3-inch to 1/2-inch thick slices. Place potatoes on a spray-coated or oiled baking pan. Bake 10 minutes, or until cooked.

In a large pan, simmer the garlic and onion in olive oil for 4 minutes on medium heat or until fragrant. Stir in the sherry vinegar and paprika. Simmer for 1 minute; turn off heat. Add the potatoes, lemon, olives and herbs to the pan, toss lightly.

Season the cod fillets with salt and pepper. In sauté pan on medium-high heat, warm 2 to 3 tablespoons oil. Add cod and sauté until golden brown, about 4 minutes per side.

To serve, divide and portion potato salad onto 4 plates, top with cod and spoon any remaining sauce from the potato salad over the fillets.