Running two restaurants in downtown Manhattan wasn’t originally Jason Soloway’s dream job. Yet after ten years managing a philanthropic organization, he found himself ready for an entirely different kind of service. With training from ICE’s Culinary Management program, Jason has quickly become an industry success, with rave reviews for both Wallflower and The Eddy. Yet when we caught up with Jason, we quickly learned his secret to success is focusing on his day-to-day guests.
What were you doing before you enrolled at ICE?
I was Vice President at The Andrea and Charles Bronfman Philanthropies (ACBP), a family of charitable foundations working in Canada, Israel and the United States that focus on investing in a range of programs in the arts, education, medicine, social services and the environment.
What specifically attracted you to the program?
I had been at ACBP for ten years and was looking for the next challenge in my life. I knew I wanted to be in the food and beverage industry, but didn't know where to start. I saw the ICE Culinary Management program as the perfect bridge between my old life and my new one.