Rising Star Chef Jason Dady of Jason Dady Restaurant Group - Biography

Texan-born Jason Dady started out with deep roots in the hospitality industry. One set of grandparents owned a local tavern for nearly 40 years, where the young Dady learned the value of customer connections, while Dady’s maternal grandfather, Charlie Murphy, was a master butcher.

Eager to start training, Dady earned a degree in restaurant, hotel, and institutional management from Texas Tech University. To polish his cooking, Dady moved on to the California Culinary Academy in San Francisco and worked at Stars Bar and Dining. After graduating, Dady headed for Napa and the Beringer Wine Estate, taking in one of the most verdant and culinarily abundant landscapes in the country.

Back in Texas, Dady opened The Lodge Restaurant of Castle Hills in 2001, and his empire has grown steadily ever since. In 2004, Bin 555 Restaurant and Wine Bar opened, and the hits just kept on coming: Tre Trattoria, the “true Texas pit-to-table” Two Bros. BBQ Market, and an expansion of Tre Trattoria at The Fairmount Hotel in downtown San Antonio. Texas pit barbecue—and local craft beer and wine— got yet another outlet with Dady’s B&D Ice House, while the Thai-Chinese-Japanese Umai Mi allowed the James Beard semifinalist and StarChefs Rising Stars alum to play with equally bold Asian flavors. The most recent additions to the Jason Dady Restaurant Group are Shuck Shack, Range steak and seafood, and Alamo BBQ Co. He will open his first restaurant in Austin, Chispas, later this year.