The self-taught Jason Alley has been cooking since he was old enough to reach the stovetop at his boyhood home in rural Virginia. He’s a big boy now, and he’s stretching horizontally in Richmond, VA, where followers rave about the "local food cooked simply" at his Comfort and Pasture concepts. Pasture, which opened last year, has already branched out to a second location, in Charlottesville, VA. We recently caught up with this self-deprecating chef. RH: Your style ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.