Chef Jason Neroni of 10 Downing - Biography

New York, New York

October 2011

Chef Jason Neroni has spent half of his life in the kitchen. At 16, Neroni started his career near his hometown of Orange County, CA at Disneyland working at Blue Bayou and Club 33. While these first exploits were undertaken mainly to get free entrance into the park, Neroni soon recognized a natural proclivity towards cooking.

Beginning with a move to San Francisco in 1997 to work in the famed kitchen of Chez Panisse, Neroni developed his skills along with an understanding of the importance of working together with local farmers and producers to promote sustainable agricultural practice. Neroni returned to Los Angeles to help open Wolfgang Puck’s Spago before moving to New York City. He quickly found his footing in the big city, landing gigs at some of Manhattan’s top restaurants, including Tabla, Blue Hill, and Essex House. The last experience led him to work for Alain Ducasse in Monaco and Paris, where he honed his skills (and his French) at AD Louis XV and AD Champs-Elysees.

Returning to New York, Neroni worked at The Tasting Room before getting the itch to travel once again. In 2004, after traveling and working in Spain where he staged with the likes of Juan Mari Arzak, Andoni Luis Aduriz, and Ferran Adrià, Neroni came back to New York with a fresh arsenal of skills and took over as executive chef of 71 Clinton Fresh Food. Neroni then worked as the Chef Spokesman for Glaceau Vitamin Water, touring schools nationwide to promote healthy, conscientious eating habits through cooking demonstrations and competitions.

In September of 2008, Neroni was opening chef at 10 Downing Food & Wine. The restaurant’s philosophy reflects Neroni’s ongoing commitment to supporting local farms and producers along with the skills he has garnered throughout his travels and career. Neroni recently announced his amicable break with 10 Downing and plans to move back to LA.