Chef Jason Purcell began his career working in the front of house focusing on wine education. He helped open two Austin wine bars before moving to the kitchen. His first notable kitchen was in Las Vegas at Bouchon by Chef Thomas Keller. From Bouchon, he became a Sous Chef at Aureole by Chef Charlie Palmer. Years later, he decided to leave Las Vegas and continue his career in Los Angeles at FARMSHOP by Chef Jeff Cerciello. He spent over 5 years with Chef Jeff as his Executive Chef, splitting his time between both the Los Angeles and San Francisco locations. He is currently the Chef de Cuisine of Garrison Grill at Fairmont Austin.