Chef Jason Fleck

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His signature dish, in keeping with his expertise with seafood, is Grilled Scallops with a Cilantro/Mango Aioli and served with mushroom risotto and steamed asparagus. As he says, “really fresh ingredients make all the difference in the world when preparing a great meal.”

Chef Jason Fleck is the Executive Chef at the 1863 Grill in Elkins, West Virginia. He describes fresh fish as his culinary specialty, which is not surprising because he spent his prior 17 years, before coming to Elkins, at as Executive Chef at Excel Sportfishing in San Diego, California.

His signature dish, in keeping with his expertise with seafood, is Grilled Scallops with a Cilantro/Mango Aioli and served with mushroom risotto and steamed asparagus. As he says, “really fresh ingredients make all the difference in the world when preparing a great meal.”

Chef Fleck describes how cooking for people and having them enjoy his food is a blessing he gets to live every day and said that Micheal Symon (from Cleveland ) is probably his favorite chef. “Not only is he incredibly talented in the kitchen, he also seems like he truly enjoys what he does. And he seems eager to teach other people his craft. Which I think is important.”