A native of Colorado, Chef Jason Brumm has found his true love in all things Southern – namely his food and his wife, not necessarily in that order.
A graduate of the Culinary Institute of America, Brumm has more than 18 years of experience in the food and beverage industry. His love of Southern food was cultivated early in his career during his time at award-winning Café Thirty-A in Seagrove Beach. There wasn’t a grit, collard green, or cornbread recipe that could escape his creativity. From there he moved on to become the Executive Chef at the restaurant Fish-Out-of-Water in intricate tasting menus with dishes so tasty that California vintners such as Cakebread Cellars and Silver Oak held their food and wine events there.
Brumm left Florida for Nashville, where he was the Executive Chef/Owner of the esteemed Radius10. Radius10 offered a modern American menu that included playful takes on classic southern dishes. Radius10 quickly became known as one of the best restaurants in the Southeast and Brumm’s work was featured in prominent media outlets including HGTV, Bon Appetit, Southern Breeze and House Beautiful magazines.
Brumm then took on a new challenge as the Executive Chef of P.J. Clarke’s in Washington D.C. He focused on mid-Atlantic ingredients and flavors, and led the kitchen in the company’s fist venture outside of New York City.
From Colorado to D.C., Brumm has mastered cooking techniques and flavor profiles from all over – but his love of the south pulled him back to Merchants restaurant to be the Executive Chef of the downtown icon. Brumm was intrigued by the ability to offer casual, creative food on the first floor bistro and chef-inspired fine dining on the second floor. He strives to use old-fashioned cooking techniques that stay true to Merchants roots, but to always allow the rules to be bent in order to create inspirational new dishes.