Since childhood, chef Jason Shelley has revealed his passion and incredible ability for creating distinctive dishes with an emphasis on home-style comfort foods. From his first professional culinary experience working in the kitchen as a line cook at Atria’s in Pittsburgh, Penn., in 2000 and subsequent positions as a line cook and kitchen supervisor at the Old Bag of Nails in Columbus, Ohio, Shelley has greatly expanded his appreciation and skills in preparing a variety of cuisines including Italian, American and Asian.
When Shelley joined Mitchell’s Ocean Club in Columbus in 2004 as middle station cook, he worked closely with executive chef Jared Yazvac to master every dish on the menu and also learned kitchen operations and procedure. He advanced to a grill and sauté cook and eventually became a kitchen supervisor and sous chef. He later was the opening executive chef of Ocean Prime in Orlando, Fla., and with this experience, Shelley became the obvious choice to lead the culinary team at Ocean Prime in Atlanta.
“Atlanta is an international restaurant market, with an incredible array of dining options,” said Shelley. “My goal is to help Ocean Prime put its mark on Atlanta by delivering great food and genuine hospitality."
Originally from Pittsburg, Shelley now lives in Atlanta with his dog Ruby. In his spare time, he enjoys fishing, hunting, reading and brewing his own beer.