Executive Pastry Chef

Executive Pastry Chef Jason Foss knows what it takes to be successful in the restaurant business. He grew up working in his parent’s restaurant in South Dakota before entering the navy where he spent the next four years traveling the world. After the navy, Chef Foss entered what many refer to as the best pastry program in the world at The Culinary Institute of America in New York. He spent the next two years training under some of the most respected European and American pastry chefs. After graduating from The Culinary Institute of America, Chef Foss returned to Dallas to take over as head pastry chef at the highly acclaimed Nana Restaurant in The Wyndham Anatole Hotel. During his two years at Nana, Chef Foss helped the restaurant achieve many accolades including a perfect 5 star rating from The Dallas Morning News. Chef Foss also received many personal accolades at Nana. He became the first pastry chef to have a dessert featured on the cover of D magazine. This was only the beginning.

In 2002, Chef Foss said farewell to Nana and joined the historic Melrose Hotel as Executive Pastry Chef. Chef Foss restructured the boutique hotel’s entire pastry program from top to bottom. His new program stressed preparing everything from croissants and Danish to ice cream and truffles from scratch. Chef Foss also traveled to both New York and Washington D.C. to implement his pastries in both of the other Melrose Hotels. His dedication and creativity earned Chef Foss the award of Best Pastry Chef in Dallas from D Magazine in 2002. This honor set the young chef up for what he refers to as the greatest accomplishment of his career. In January of 2004, Chef Foss represented The Melrose Hotel in New York City at the prestigious James Beard House.

Now Chef Foss puts his skills to the ultimate test. On April 26, 2004, he will open Beyond the Box, a hot new concept featuring, amongst other things, fresh breads, pastries, cakes, pies and chocolates available for pick up at our market. The best is still to be written…………………………….