Jason Hall, CMC, Executive Chef of Myers Park Country Club, Charlotte, N.C., earned an associate degree from Pennsylvania Institute of Culinary Arts, Pittsburgh, in 1995. His career has taken him throughout the United States, from Akron, Ohio, at Portage Country Club to Napa Valley, Calif, to Wilmington, N.C., where he worked as executive chef at Café Sonoma. Hall has also worked as Executive Chef of The Dunes Golf and Beach Club in Myrtle Beach, SC and for nine years as Executive Chef of Hammock Dunes Club, Palm Coast, Fla.
In March of 2015 Jason joined the team at Myers Park CC to lead the culinary department as Executive Chef.
Hall holds more than 20 ACF and international medals. He has been recognized for his work with the Northeast Florida Culinary Apprenticeship Committee. Chef Hall has done charitable work with Habitat for Humanity, James F. Holland Foundation, Rally for a Cure-Susan G. Komen Foundation, Flagler County Education Foundation and Feed Flagler.
In August of 2012 Hall successfully passed the Certified Master Chef Exam (CMC®) at the Culinary Institute of America, in Hyde Park, becoming the 67th chef to ever pass the test. In 2013, Chef Hall was selected to be a member of the exclusive ACF Culinary Team USA 2016 that represented the United States in international cooking competitions across the globe. In November of 2015, Team USA won third place overall at the Culinary World Cup in Luxembourg with double gold medals and attaining the highest score out of all nations in the cold food category.