San Antonio, TX –
Jason Dady, chef and co-owner of several San Antonio
restaurants, a food truck, and a catering company, delivered the commencement
address at the San Antonio campus of The Culinary Institute of
America on September 8.
Chef Dady’s diverse culinary
concepts include Tre Trattoria, Tre Enoteca, Two
Bros. BBQ Market, B&D Ice House, DUK Truck, Shuck Shack, The Bin, and
Range. He also owns Jason Dady Catering. All are
family-run, with his wife serving as chief financial officer and his brother as
chief operating officer.
“Everybody’s going to have a different path,” Chef Dady told recipients of associate degrees in Culinary Arts.
“Not everybody in this room will run their own restaurant. You may go into
nutrition. You may go into hospitals. That’s the thing that’s most admirable
about our business. The word ‘chef’ can be whatever it means to you.”
Earlier in his career, Dady was
named a Rising Star Chef by Restaurant
Hospitality and included in San
Antonio Business Journal’s 40 Under 40 list. He was also honored as the StarChefs Restaurateur of Texas in 2012, San
Antonio Current Best Local Chef in 2013, and CultureMap Chef of the Year in
2016.
Ѹ students can complete their required internship at three
of Chef Dady’s restaurants: Tre Trattoria, Tre Enoteca, or The Bin.
The Ѹ San Antonio offers degrees in both Culinary Arts and Baking & Pastry Arts. Graduates can then transfer to the college’s New York campus to complete bachelor’s degrees in Food Business Management, Culinary Science, or Applied Food Studies.
Photo Caption and Hi-Res Image:
Chef and restaurateur Jason Dady speaks to graduates of Ѹ, San Antonio on
September 8, 2017. (Photo credit: Darren
Abate/Ѹ)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
Founded in 1946, Ѹ is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit Ѹ offers bachelor’s degrees in
management, culinary arts, culinary science, and applied food studies, and
associate degrees in either culinary arts or baking and pastry arts. The
college also offers executive education through its Food Business School along
with certificate programs and courses for professionals and enthusiasts. Its
conferences, leadership initiatives, and consulting services have made the Ѹ
the think tank of the food industry and its worldwide network of nearly 50,000
alumni includes innovators in every area of the food business. The Ѹ has
locations in New York, California, Texas, and Singapore.
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