Jason Maynard's earliest memories are in the kitchen with his mother learning how to cook in his Greenfield, Massachusetts childhood home. Having grown up as an only child, he found he loved the camaraderie and energy behind the line once he started in a professional kitchen. After working in several different restaurants, Jason found that he liked the challenge and environment and knew he wanted to work towards becoming a chef. It didn't take him long to take the next step in his culinary education by enrolling at the New England Culinary Institute in Montpelier, Vermont.
His first internship was at The Inn at Weston, a luxurious Bed & Breakfast on the Vermont countryside. Jason's appreciation for fine dining grew and he chose to pursue a career in Boston, Massachusetts. Chef Maynard completed another internship at Sonsie under Chef Bill Poirer and was eventually promoted to Executive Pastry Chef before becoming Sous Chef. His next position was at Troquet under Chef Scott Hebert where he spent time gaining independence as a chef and refining the skills learned at Sonsie
Chef Maynard joined the Columbus Hospitality group in 2010 as Executive Sous Chef at Mistral. After a brief stint at Sorellina, Maynard returned to Mistral where he was named Executive Chef in 2013, taking the reins from Mitchell Randall. He thrives in a fast-paced, high stress environment and sees importance in leading by example: "You must give respect in order to receive it."
Chef Maynard is committed to the craft and enjoys the opportunity to experiment with seasonal ingredients and specials. He takes pride in knowing that Mistral is the backdrop for lifelong memories. He realizes the responsibility that comes with serving an anniversary, birthday, or proposal dinner and takes this role very seriously.
Under his leadership, Mistral has continued to receive excellent reviews and remains one of Boston's finest dining institutions. In January of 2018, Chef Maynard was named Executive Chef of Mooo.... at XV Beacon Hotel where he continues to take on new culinary challenges and pushes the boundaries daily.