Rasoee Franchise Brings on New Executive Chef
Meet Our NEW Executive Chef – Jason Symington, CCC
“Anyone can make you enjoy the first bite of a dish, but only a real Chef can make you enjoy the last.”
- Francois Minot, Le Guide Michelin
These are the words that inspire Jason Symington, newly appointed Executive Chef and Certified Chef de Cuisine at Rasoee, indian kitchen. A standard of quality, simplicity and an experience like no other is one The Rasoee Group is proud to drive through our brand. Chef Symington is excited about an opportunity to develop our emerging concept, traditional Indian cuisine prepared mainstream and contemporary. “Indian food specifically and Asian food, in general, have always been based on a tradition of fresh ingredients and anchored in the culture of the people. I feel very strongly that Rasoee is a fantastic opportunity to introduce the people of Vancouver to this great food tradition in a way that is approachable and exciting. I’ve always believed in quality ingredients, prepared in simple and straight forward ways and this cuisine is a natural fit for me.”
Rasoee (RAH_SOH_EE) is the Hindi word for “kitchen.” The Northern Indian region where the Hindi word originated was the starting inspiration for our company’s concept. Rasoee’s goal has always been to create a scaleable, quick-casual contemporary Indian restaurant chain that would serve gourmet cuisine within minutes, at affordable prices. The curries at Rasoee are prepared using cholesterol-free canola oil, and have always been Trans Fat Free. Our traditional recipes incorporate minimal preservatives and are made from the highest quality ingredients. Chef Symington is very driven to continue with and create new healthy cuisine within our ‘quick-casual’ model. The Rasoee Family is extremely excited about the expertise, creativity, and innovation Chef Symington brings to our concept!
Jason started his career from the ground up at the age of 15. His first culinary experience took place within small pizzeria in North Bay, Ontario. Since then, Chef Symington has been working across Canada, building his career with well-known groups such as: Earl’s, The Radisson, Joey’s Group and Panago Pizza. During his time at Panago, he implemented the Healthy Pizza Program in BC Schools, as well as completed his Certified Chef de Cuisine designation, the highest professional designation currently available for a Chef in Canada. In addition, he was part of a Canadian delegation that was invited to the James Beard House in New York City to prepare an all-Canadian BBQ extravaganza!
Chef Symington’s term as Second Vice President of the BC Chef’s Association is coming to an end in June 2010, at which time he will become the Chairperson for the Certified Chef de Cuisine Program in British Columbia.
While not hard at work in the ‘indian kitchen,’ Chef Symington enjoys spending time with his wife and two children in the Lower Mainland.