Jason McClure, who has worked alongside Chef and Big Dawg Birnbaum as part of the Sazerac culinary team since its inception in 1997, focuses on a menu that draws ingredients from the local harvests of the Pacific Northwest. McClure's philosophy of "food being fresh, simple and focused" is evident in all his creations.

McClure, a native of Phoenix, earned a bachelor's degree in Hotel and Restaurant Management from Northern Arizona University. Prior to joining the fearless team at Sazerac, McClure worked as a chef in several restaurants, including Café RipRap in Minneapolis, Brix Grill and Wine Bar and Chez Marc Bistro, located in Flagstaff, Arizona.

He now calls the lush green of West Seattle home. When he's not cooking up a storm at Sazerac or hosting his Little Bit of Lovin' Cooking Classes, he indulges in his affinity for sushi and spends time traveling the Northwest, foraging for mushrooms.

Sazerac
Hotel Monaco-Seattle