We are pleased to announce Jason Donoho as our Research and Development Chef, a new position at the company. As we expand, evolving the menu and focusing on a creative outlook on cuisine is a top priority for the company. The Research and Development Chef is responsible for the overall vision of the menu. Jason will work as part of an expanded team of culinary talent driving the national food offerings, while regional and market chefs drive movie feast events, special programming related food offerings and local seasonal fare.
According to Tim League, “Jason is a perfect fit for the Alamo Drafthouse. He’s an incredible chef and is truly passionate about food. I think our customers will be very happy with Jason’s additions to the menu in the months and years ahead.” And to quote Jason himself, “I have the coolest job EVER!” He went on to say, “I am absolutely thrilled that I have the opportunity to create new, exciting and different food for the Alamo Drafthouse as we grow nationwide. Expect great things -- I am never satisfied!”
Read on to learn more about Jason and be sure to remember that mug in photo by Annie Ray so you can say hi when you see him around the theater.
About Me: Jason Donoho has been working in the food and beverage industry since he was 12 years old. He grew up in the Caribbean and South America, traveling extensively on his family’s sailboat. Starting as a dishwasher after school, he eventually worked his way to up executive chef. Before joining the Drafthouse family, he cooked in San Juan, New York, San Francisco, Alaska, and Austin and created menus as Executive Chef of FINO and Asti. He is absolutely obsessed with cookbooks, restaurant menus, eating out and coffee.
Favorite Movies: In no particular order: Wayne’s World, Abre Los Ojos, Point Break, Big Night and everything Bond.
Favorite Drink: Gin & Soda with extra limes, or anything at Midnight Cowboy.
Favorite Character: Tony Shalhoub as Primo in BIG NIGHT
Favorite Movie Quote: “Give people what they want, then later you can give them what you want.”- Pascal in BIG NIGHT
Line to Live By: “The kitchen, the restaurant's a lifestyle. I think you really have to buy into that whole lifestyle. You can't have the mentality of a cook only at work. It's really important to be setting examples all the way back. If you're a cook in this kitchen, your drawer at home, your sock drawer, should be perfectly organized, because when you come to work everything else is perfectly organized. “– Thomas Keller