Meet Jason Duck

Originally from San Diego, Jason has worked at a variety of restaurants and bars since he was a teenager, ranging from larger operations such as the Hillstone Restaurant Group to cozy gastropubs like The Side Door in Corona Del Mar. The cumulation of experiences at large restaurants and intimate, unique bars provide Jason with a deep understanding and respect for supporting local, craft and seasonal ingredients and products. Jason’s studies in history, political theory and philosophy contribute to his ability to question each aspect of a cocktail, down to how each ingredient is sourced and grown.

 

Jason first ventured to Northern California when he and his wife Kaylee (who works at The Restaurant at Meadowood) celebrated their engagement in Napa. During the celebration, Kaylee received and accepted a job offer to stay in the Napa Valley, and the two of them extended their stay in Napa for two months until they made their return to Southern California to pack up their belongings and officially move north. Since joining our team in November of 2017, Jason has worked to improve our selection of local and unique spirits and expand our large format and bottled cocktail programs. Finding inspiration from food, he enjoys working with our farm to utilize ingredients that are not commonly found in cocktails. His current favorite cocktail? He enjoys the Aquavit and Kimchi, for it’s light and herbal flavors, made with our white kimchi. Jason also lists the bourbon and banana as a favorite, claiming it reminds him of banana nut bread.

 

Find Jason at the bar serving up large format cocktails, discussing philosophy, or researching ingredients for his next cocktail creation!