Host Chef Jason Prendergast
Fairmont Miramar Hotel & Bungalows | Los Angeles, CA
Three generations of women in Jason Prendergast’s family kitchen were his inspiration to become a chef: he watched his mother, grandmother, and great grandmother work their magic for family meals. Prendergast watched carefully as a child, and then took to the professional kitchen at local restaurants in his hometown before going to culinary school.
After graduating the Culinary Institute of America in Hyde Park, NY in 1998, Prendergast joined the kitchen team of Chef Mark Baker at the Four Seasons Hotel in Chicago. He started as a line cook in the Seasons Restaurant of the hotel and quickly worked his way through the various stations before being promoted to chef de cuisine in 1999. In 2003, he was appointed executive sous chef of the Four Seasons Hotel.
While at the Four Seasons, Prendergast got involved with the Green City Market, a year-round farmers’ market that supports local and sustainable farms and producers. The chef developed close relationships with local farmers, and was able to bring his farm-to-table ethos to all areas of the hotel’s food and beverage program.
After many long winters in the windy city, Prendergast headed west and moved to the Four Seasons Hotel in Westlake Village, outside of Los Angeles. Prendergast, along with Chef Sandro Gamba, found ample inspiration in California’s cornucopia of produce, seafood, and meat; the two created a menu that combined modern, farm-fresh cuisine with a body-wellness philosophy. Next, Prendergast worked at Chef Conny Andersons’ organic restaurant AK in Venice. In 2009, he joined the Fairmont Miramar Hotel and Bungalows, where he is now executive sous chef.
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