Employee Dining Room Chef
Jason Wold is a recent addition to the Jackson Rancheria Casino Resort Culinary Team, one we’re happy to have. Born and raised near Lockeford, California, Jason knew from a young age that he wanted to work in the food industry. Surrounded by food at nearly every family event and holiday, his passion began during those times he baked in the kitchen with his grandmother. After high school, Jason studied the Culinary Arts at Delta College and started on the path that led him to JRCR.
From being the Pastry Chef at Taste, to working in Upstate New York at a mansion on the Hudson River, Jason’s talents have been honed at the hands of skilled professionals around the country. Nearly two years ago, Jason started working as a Sous Chef on the Banquet Staff and quickly rose to the Employee Dining Room Chef as he “craved the challenge of leading my own outlet.” Outside of work, Jason is a single dad to two lucky kids. As a family, they enjoy going camping, boating, and going to Disneyland. Jason feels right at home at Jackson Rancheria Casino Resort and stated, “the amount of value this company places in their employees in unparalleled. They encourage excellence, and there’s a certain level of pride that goes along with working here.”