Jason Eksterowicz joined the Aramark team in the winter of 2017, as the Assistant Executive Chef. For the last 4 years he has held the position of Senior Executive Chef where he oversees all culinary operations in the stadium, including a 600-person roster of culinary staff, ranging from cooks to porters to Chef de Cuisines. Some of the Premier events Jason has had the honor of spearheading are MLB playoff games, MLB World Series games, ACMA Awards in Las Vegas, 2018 Winter Classic along with numerous concerts from Beyonce to Pink. In 2018 Jason also had the privilege of being one of the leaders to lead the Citi Field Culinary team to win the prestigious NYC Wine and Food Fest (NYCWFF) Burger Bash. Repeating this accomplishment again in 2023 winning the NYCWFF Burger Bash for a second time. Becoming the first nontraditional restaurant to ever win this competition not once but twice. Chef Jason helps lead a food program that has been awarded the Best Stadium Food by the USA Today Readers’ Choice for the last two years (2023, 2024). One of Chef Jason’s many talents is using modern techniques as well as fresh, local, and sustainable ingredients to reinterpret traditional and classic dishes.

After graduating from High School in his hometown of Schoharie, New York, Chef Jason decided to pursue his interest in culinary arts by earning a degree, at the age 20, from the Culinary Institute of America in Hyde Park, NY. After graduation, Jason gained valuable experience working at the acclaimed Sagamore Resort in Lake George, NY. From there Jason’s culinary repertoire flourished as he traveled to Las Vegas, NV to serve as the Chef de Cuisine for the Las Vegas Hilton Hotel. While at the Hilton, Jason and the culinary team became Guinness World Record holders for the largest buffet in the world at 500 dishes for 500 attendees. Chef Jason then expanded his resume by accepting a position at the iconic MGM Grand Hotel & Casino in Las Vegas, where he spent nine years as an Executive Chef. During his tenure at the MGM Grand, Jason successfully led a team of 300 culinarians. He also helped to oversee food production and innovation for the resort’s 550,000 – square – foot convention space, generating 40 million dollars in annual revenue.

Dedicated to growing within his field of expertise, this premiere chef selflessly volunteers his free time working with Chefs for Kids, a non-profit group dedicated to alleviating hunger in children through education and awareness. He also organizes fundraisers for Project Dinner Table, an organization that helps create meaningful and adventurous experiences around the dinner table, celebrating local food, community, and philanthropy.