Originally from Fayetteville, Arkansas, Chef Jason Daniels began his culinary career at the strings of his grandmotherís apron. It was an instant love affair with food. He knew he had found his calling when he got his first job in a professional kitchen at age 16. Upon completion of high school, Chef Daniels left Arkansas to continue his culinary education, interning first with Susan Spicer and then David Burke. He spent the early part of his career developing his style of cuisine and embracing the standards of excellence. At age 25, Chef Daniels became the youngest Executive Chef in the history of the Country Club of Rochester. Over the span of his career, he has been instrumental in the successes of five country clubs, including the grand opening of The Ledges of Huntsville.

Chef Daniels brings with him a proven track record and over thirty years of experience. He is an innovative chef, perpetually thinking outside the box. With his maturity, he brings confidence with a strong skill set, but remains humble. His love of food and the culinary arts combined with his positive attitude is contagious among his colleagues and club members.