Chef Jason Raffin
Private Chef In Lahaina
Get to know me better
Graduated from UMass Amherst with a BS in Restaurant Management as well as the Culinary Institute of America with an Associates in Culinary Arts.
Jason Raffin has been endlessly passionate about cooking since a child and began working in restaurants at the age of 14. After graduating from UMass Amherst with a BS in Restaurant Management as well as the Culinary Institute of America with an Associates in Culinary Arts, Jason went on to stage at many San Francisco institutions including, State Bird Provisions, Rich Table, Coi, and Atelier Crenn before co-opening Scotland Yard. He then went on to lead the culinary teams of Finn Town Tavern, and Comstock Saloon where he expanded the food program and gained accolades for innovative dishes. He now resides in Maui, Hawaii where he founded his non-profit Chef Collective for Covid which funds local farms, empowers regional chefs, and feeds vulnerable communities. He has a cookbook being released in 2023 called Keto Like a Chef which ventures into elevated keto cuisine.
More about me
For me, cooking is...
A combination of French traditional technique mixed with the exotic and advanced flavors of Asia and Hawaii. Over 15 years of restaurant experience.
I learned to cook at...
I started cooking in restaurants at 14 and quickly rose the ranks within the restaurant culture until opening my own at the age of 24 in San Francisco
A cooking secret...
Adding love and care into every step of the process. Attention to detail can be tasted.
Book your experience with Chef Jason
Specify the details of your requests and the chef will send you a custom menu just for you.
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