Originally from Western Massachusetts, chef Jason Reed was first introduced to food and cooking by his mother, a trained chef and well-known catering director. After high school, he attended the University of Massachusetts, Amherst, where he graduated cum laude with a bachelor’s degree in Hotel, Restaurant, and Tourism Management.
With a passion for food instilled by his mother and a love for the hospitality industry, Reed chose to pursue a career in the culinary arts. His quest for professional training brought him to Boulder, Colorado, where he began as an apprentice and climbed his way up the ladder in several high-end kitchens, working under James Beard honorary Chef Bradford Heap, and Bravo’s Top Chef winner, Hosea Rosenberg.
In 2009 Reed returned to Massachusetts to be closer to his family. Since then he has worked as a chef at Vicki Lee’s, providing fresh and delicious food for her shop and catering service. Aware that his position as a chef can directly affect our environment, Jason strives to find local and sustainable sources for the food he prepares. He is excited and proud to bring his passion for farm-to-table cuisine and slow cooking to the first Farm to Table Supper at Vicki Lee’s.