Jason Tilmann is the Executive Chef-Partner of Montes Modern Char House, in partnership with Robert Hall and Refined Hospitality Concepts. Montes is to be the company’s fine dining flagship in Dallas under Jason’s vision & leadership. He is the epitome of a hardworking and dedicated chef. His passion for the culinary arts is infectious to audiences and restaurant guests. Jason exemplifies the dream of loving what you do and doing what you love. He proves his enthusiasm for the preparation and execution of cutting-edge good food every day through his exemplary repertoire of creative restaurant experiences. On the plate and in the kitchen, Chef Tilmann is one of the most talented chefs from New York City.

Jason has worked as a monthly guest chef on Channel 3 CBS (WFSB in Hartford, CT), appeared on Iron Chef America, Chopped, and Restaurant 101, and was a James Beard accredited guest on The Great Chefs of James Beard. Jason loves to be in front of audiences and is not shy when it comes to sharing his knowledge and passion in the kitchen. He has extensive professional experience and his personality and charisma are contagious. Jason is quick and spontaneous in the kitchen which is revealed in his inventive dishes.

Jason was born and raised in Michigan. In high school, Jason worked at a local diner where he enjoyed making home-style fare. Later he attended Central Michigan University with an interest in medicine. However, his simple experiences in the “local diner” made him realize his desire to pursue a culinary degree. While obtaining his Culinary Arts Degree from Indian River Community College in Fort Pierce, Florida, Jason worked as an apprentice for the American Culinary Federation. As a culinary school student-chef, he was hired by Jose Faria to work at the Orchid Island Golf and Beach Club where he was asked to create lavish American Continental cuisine and showcase his incredible ice sculptures. It was in culinary school that Jason’s love for the culinary arts and his flair to create creative cuisine became apparent to the University’s faculty and his employer. Upon his graduation, he met his mentor Hidemase Yamamoto, who recognized and nurtured Jason’s love for Asian cuisine. He accepted a position for Mr. Yamamoto as an Executive Banquet Chef at the Chatham Bars Inn on Cape Cod, Massachusetts. During his two years at Chatham Bars Inn, Jason studied with celebrity chefs such as Iron Chef Morimoto, Ming Si from Blue Ginger, David Burke, Norman Love, the Ritz Carlton’s Laurence McFadden, and China native Susan Lee.

Feeling very energetic and motivated, Jason was ready for more. He accepted a job as a junior Sous Chef at New York City’s most popular restaurant, Union Square Café, while concurrently working extra shifts at the coveted restaurant Daniel, working under Chef Alex Lee and focusing on French cuisine. Utilizing these experiences, Jason accepted the job of junior Sous Chef at Le Cirque where his talent and drive were quickly recognized by world-renowned chef David Burke. Jason was invited to assist in the planning and opening of the famous David Burke & Donatella restaurant. Jason was then hired as head chef to open Feng Asian Bistro in Hartford, Connecticut. Jason’s unbelievable menu and delicious cuisine afforded the restaurant top reviews: Best new Restaurant ‘07, Best Pacific Rim ‘07 Conn Magazine (3 Stars); Hartford Courant (4 stars); and Hartford Magazine (5 forks). This publicity propelled Jason’s career forward and opened doors for new opportunities to expand his knowledge and increase his love of Asian cuisine. Jason was invited to work for Hide Yamamoto in Tokyo, Japan, where he concentrated on mastering Japanese cuisine. Having developed, refined, and expanded his techniques in Asian cuisine while living in Japan, Jason accepted a position as a Sous Chef with world-renowned Chef Morimoto. Determined to be a well-rounded chef with experience in all types of cuisine and kitchen positions, Jason then accepted the position of Banquet Chef at the historic 21 Club. He went on to share his magic at Triomphe Restaurant, (49 West 44th Street).

Having worked at some of the finest steakhouses in the world, Jason is excited to bring not only his vision and experience but also new technology to the Dallas culinary scene through Montes Modern Char House. Montes will be the only restaurant in Texas serving dry-aged beef from New York’s famed Masters Purveyors, the preferred supplier of destinations such as Peter Luger and Wolfgang Puck, founded by the Solasz family more than 60 years ago. To support this impressive beef program, Montes will have the largest restaurant-operated dry-aging box in the state.