Executive Chef Jason Brumfiel
Growing up in Cambridge City, a small Indiana town, Jason Brumfiel spent every free hour in his father’s family restaurant or local pizzeria. He fondly recalls his grandmother’s love for cooking but his work ethic and understanding of the restaurant and food industry was clarified by his father. At a young age, he understood what hard work and dedication meant to achieving success – whether he pursued his love of sports or cuisine.
Jason chose Chowan College in North Carolina to play football, working in the school café to earn money and learn about catering and volume cooking. Fortunately a local iconic football hero and businessman, ex-NFL player Bob Van Pelt, encouraged Jason to learn each step of Food & Beverage world. After numerous rungs on the ladder, he spent time in New Orleans, where Southern Cuisine was flourishing.
As an apprentice with C.E.C. John McCracken in Jamestown, N.C., he began studies at Guilford Tech Culinary School. It was his fate to meet a lovely British girl Amanda and set off for ‘worldly’ experiences – traveling to Thailand, France, Italy and Spain. Each country offered a brief introduction to developing his great respect for their culture and traditions. Together they arrived ‘home’ in the United Kingdom where Chef Brumfiel worked with an inspiring culinary mentor ~ Chef John Lyons at the Rascasse in Leeds.
Chef Jason Brumfiel was climbing the ladder as Sous Chef at the Farsyde Restaurant in Ilkley, at the base of the Yorkshire Dales. He finally became Chef de Cuisine for three years at Mantra Restaurant, Burley-in-Wharfedale with owner David Wooly.
By 2004, Amanda and Jason returned to the U.S. with their children, choosing St. Simons Island as their favorite vacation spot. During the ensuing years, Chef worked at the Cloister Hotel on Sea Island as Chef in the River Bar, then Chef de Cuisine for the In-Room Dining experiences.
At The King and Prince, Jason creates food with an elegant yet delicate hand. His deep knowledge of global cuisine and ingredients is transforming each menu into an exciting twist ~ without losing the Southern culinary traditions that have been the Resort’s signature for nearly eighty years.
In a world filled with ‘revolving door’ opportunities for global Chefs, Jason Brumfiel states “I’m honored and happy to be able to bring my love of the coast to The King and Prince. Getting onto the water with local fisherman and creating outstanding food and quality dining events at the Hotel is most important. My passion for the coastal lifestyle includes working with a genuine staff who serve memorable and lasting culinary traditions for generations to come.”