Chef Jason Neroni of Rose Cafe - Biography

Venice, CA

September 2016

Most 16-year-olds working at Disneyland won’t find a career, and maybe Jason Neroni didn’t expect to when he first stepped into the kitchen of Disney’s Club 33. Working as a teenage cook, Neroni not only realized he belonged in the kitchen, but also forged a path through some of the highest caliber kitchens in the world.

His first post-Disney stop was Chez Panisse, where he worked the line for a year and began a career-long reverence for responsibly sourced ingredients. Next came a brief pit-stop to help open Spago in Beverly Hills before heading east to earn his New York credentials in the kitchens of Le Cirque, Blue Hill, The Essex House, The Tasting Room, and 71 Clinton Fresh foods, where Neroni was head chef at just 27.

Neroni was invited to serve as a culinary ambassador to Spain, cooking among some of the world’s most influential chefs at Arzak, Mugaritz, and El Bulli. And it may also be no surprise that his first restaurant, New York’s 10 Downing Food & Wine, garnered much immediate praise, including his 2009 StarChefs Rising Stars Award.  The birth of his son had Neroni looking homeward to California, where he launched a variety of projects as culinary director for American Gonzo restaurant group—Superba Snack Bar in Venice, East Borough, and Superba Food & Bread—before taking the helm of Venice Beach’s iconic Rose Cafe.