Jason Kallert

Jason Kallert, began his love for cooking with his Italian grandmother in North Bergen, NJ. From working at local Italian restaurants to graduating the Culinary Institute of America, he began with a full time position at tavern on the Green, consistently feeding 2000 covers. He then spent four years at Le Cirque 2000 in The Palace Hotel, from line cook to sous chef under executive chefs Sottha Kuhn, then Pierre Schaedelin. There, he developed his simple and classic style of traditional French cuisine, and continues to cook with a focused and genuine style ensuring that all his creations have clean and to the point flavors.
In 2004, between Le Cirque’s 2nd and 3rd incarnation, Jason opened Della Rovere; a casual dining, Italian restaurant in Tribeca making fresh pasta and Fiorentino style steaks, as well as doing stints at the Maccioni family’s “Osteria del Circo” . Jason rejoined the Maccioni family as Chef de Cuisine to open Le Cirque at its third location in the Bloomberg Tower on 58th st. He planned the kitchen build out, menus and hired all the staff. In 2007, Christophe Bellanca replaced Pierre Schaedelin as Executive Chef and Jason continued to work under Bellanca where he assisted Le Cirque in obtaining three stars by The New York Times in 2008 (Frank Bruni).
In 2008, Jason joined the legendary Friars Club as Executive Chef, modernizing its entire food and beverage department along with re-structuring its business plan. He mastered pleasing some of the toughest members in New York for 5 years.
In January of 2013, Jason joined LDV Hospitality as Corporate Chef. His first task was the conception of the Paramount Bar & Grill and Corso Coffee in the newly renovated Paramount Hotel. He moved on to join the creative team of “Queen of the Night”, an interactive theater show based on a grand feast, where whole suckling pigs and smoked short ribs of beef were served as part of the circus, dancing and music, generating 14 million a year in revenue. After “Queen of the Night” secured its place as a one-of-a-kind experience in NYC, Jason went on to hone in on American Cut, LDV’s upscale steakhouse. He then led the opening of five venues at Gurney’s Resort in Montauk, New York in conjunction with a full renovation of the resort and the 5 food and beverage outlets; Scarpetta Beach, Tillie’s, The Beach Club, Corso Coffee and Regent Cocktail Club. In 2015, Jason began project management of all LDV openings and remained over-seeing and managing on a corporate level for the next three years. In 2018, Jason opened his own consulting firm, Kallert Hospitality Solutions, and continues to design, build, manage and operate with select clients throughout the Tri-State area.