Chef Jason Wilson

James Beard Award-winning Chef Jason Wilson brings his unparalleled expertise to the dining room at Casia Lodge & Ranch, where his culinary prowess takes center stage. Wilson's professional journey is a testament to his commitment to sourcing the finest seasonal ingredients from Northwest and American farmers, producers, and fishermen. From his early days in San Francisco's influential kitchens, where he trained under renowned chefs like Albert Tordjman, Michael Mina, and Jeremiah Tower, to his ventures in Southeast Asia and apprenticeships in France, Wilson's 25-year culinary career had been broad and deep.

Dedicated to ingredient-driven modern American cuisine, Wilson has earned numerous accolades, including Food & Wine's Best New Chef, Star Chef's Rising Star, and three-time nominee and James Beard Award winner for Best Chef Northwest. With successful Northwest ventures like Crush, The Lakehouse, Civility & Unrest, Cedar + Elm, Aerlume, and Miller's Guild under his belt, Wilson's innovative approach to crafting exceptional dishes rooted in the PNW's bounty is unparalleled. Notably, his passion for plant-based cooking and innovation shines through in his endeavors, as seen in his role as executive chef and product developer for Coffee Flour, a pioneering global superfood. Now, as he helms the dining experience at Casia Lodge & Ranch, guests can anticipate a culinary journey infused with creativity, sustainability, and a profound respect for Methow Valley flavors and