Jayson started working in kitchens back in high school, and quickly learned that this is what he was meant to do.  While living in Idaho and attending BYU, he and his wife decided to move their family to Arizona so he could attend Scottsdale Culinary Institute Le Cordon Bleu to take his career to the next level.  After graduating, Jayson stayed in Arizona and worked for an upscale, resort style retirement community.  He worked just about every position he could, from waiting tables to Executive Sous Chef.  Jayson learned a lot of what it takes to run a successful kitchen and loved every minute of it.  After living in Arizona for 7 years, his family decided to move to Utah to be closer to family. He has been working with a contract food service company for the past 9 years with his latest position as Food Service Director.  Jayson comes to JG Neil with a ton of hands on kitchen experience, excited to start this new chapter in his career.

When not at work, he spends most of my time tournament fishing with a bass club in southern Idaho.  If you can’t find him on the water, then he's home with his wife, Julia and two boys Evan (16) and Korbin (14).  Their girls Isabella (22) and Autumn (20) have moved out of the house but still live in the area, so they get to see them every Saturday for family dinner.