The Im family moved from Seoul, South Korea to Chicago with their young son Jason in 1986. While studying Art at Columbia college, Jason realized his calling was for a different type of art, so he enrolled at the Cooking & Hospitality Institute of Chicago. Chef Jason’s rich culinary background includes Bar Charlie (Charlie Trotter’s Japanese restaurant in Las Vegas), Japonais & San Francisco’s Campton Place Restaurant & Hotels. Chef Jason was also strongly influenced by his father’s strong opinions about good food and eating healthy. This clearly translates in his passion for using ingredients at the height of their season and working closely with local purveyors and farmers. His style takes the Korean flavors he was immersed in since childhood, coupled with classic French cooking techniques and experiences in Japanese cuisine to create a unique dining experience.
As the Executive Chef at Jellyfish, some of Jason’s goals includes making beautiful and delicious food that the guests want to keep coming back to. The menu will reflect his unique interpretation of classic Asian cuisine.