What’s Coming Up On The Show…
On today’s show, we interview cancer survivor and master restaurateur Jason Chan.
We talk about:
- The hospitality industry
- Two dysfunctions of an entrepreneur
- The process Jason goes through to open a restaurant
- His experience battling cancer and coming out much better on the other end
- Enjoy the show!
About The Guest
In a career that spans 30 years, Jason Chan was virtually born into the restaurant business. His parents owned and operated several restaurants and bars in Chicago from the late 60’s through the 80’s. Apprenticing to be a Chef at L’ Escargot in the Allerton Hotel on Michigan Avenue in 1984, he transitioned into “front of the house” in 1986 and never looked back.
Achieving the Chicago Dining Award for Restaurateur of the year 2015 by Chicago Tribune’s Phil Vettel, Jason Chan (Ohba, Butter, Urban Union, Juno, and Naoki) spent the early months of 2013 in Lincoln Park each day, where he was busily creating Juno, his highly acclaimed contemporary Japanese restaurant.
Juno was extremely successful, opening at the end of May 2013 and quickly became one of the hottest restaurants in town, attracting full houses and accolades—most notably: the Top 6 Best Sushi Restaurants in America by MSNBC and Time Out.
Jason has worked with an impressive whos-who list of industry professionals including Lettuce Entertain You, Miae Lim, Jerry Kleiner, The Morton Group, Michael Kornick, SFX and The Sushi Samba Group. As a successful restaurant consultant, he has brought his deep knowledge of the industry to serve his clients and a consortium of establishments locally and nationwide.
His restaurant, Butter, opened in April of 2005 and in September of that same year, he achieved Top 20 Best Restaurants in America by John Mariani and Esquire Magazine. Butter catapulted itself to NYC at the James Beard House and received awards from all industry peers including Food & Wine and Food Arts.
In his personal life, Jason is an avid Martial Artist. He teaches, administers seminars and privately instructs a select list of fellow Chicago Chefs and Restaurateurs. Having survived Stage IV Throat Cancer in 2014, his other passion is inspiring, raising awareness and fundraising for the Lurie Cancer Center, Immerman’s Angels and the Ferrer Foundation, all local Chicago Organizations.