Inn at Weathersfield

Meet our Executive Chef Jason Tostrup

“I think the key to our style is that we let the food express itself. We have access to some of the finest handcrafted cheeses, locally raised meats and family farms. The local products available to us, not only in our own small garden, but from the area farms and producers, are just extraordinary. When I start my day at the farm cutting fresh asparagus, collecting eggs and berries and then come right to the kitchen… no refrigerated delivery trucks… then I am inspired.”

Visit The Chef's Table
in our wine cellar

Minnesota native Jason Tostrup began his culinary career in Aspen at The Renaissance in 1996. He worked his way up the kitchen ladder, starting as a pastry assistant, moving to roundsman, then sous-chef. In 1999 Jason was promoted to Executive Chef. During his tenure at The Renaissance, Jason was instrumental in establishing the restaurant’s reputation for world class, award winning cuisine recognized for it’s excellence by The James Beard Foundation. In 2002, Jason moved to Napa Valley to work as Sous Chef at Thomas Keller’s bistro outpost, Bouchon. While in Napa, Jason had the opportunity to enjoy life in the California wine country and explore its commitment to farming, agriculture and sustainability.

In his constant quest for fresh food and local products, Jason made the decision to come to Vermont where local products are a way of life. "I wanted to be closer to the seasons, the products and the farmers. That connection is so important to me." Since moving to Vermont and taking charge of the Inn at Weathersfield dining operations, he has developed strong alliances with area growers and producers. Theses strong relationships and his commitment to local producers have made Jason and the Inn at Weathersfield a leader in the Farm to Table movement in Vermont. Jason has been awarded the Sante Culinary Arts Award for 'Sustainable Cuisine - New England', been invited to The James Beard House in NYC to showcase his signature 'Verterra' cuisine, and is featured in the PBS series "Endless Feasts" - a documentary about local farms slated to air in the Spring of 2007.

Jason is an active member of the local community, leading a culinary mentoring program at the local high school and is on the Board of Directors of American Institute of Wine & Food - Vermont. In summer Jason can be found doing cooking demonstrations at area farmers markets, showcasing the products from local farms. Jason also plans and tends the inn’s herb and vegetable garden where all of the edible flowers and a good percentage of herbs for the inn are grown.

Through his career, Jason had the unique opportunity to spend time working in some of NY’s finest kitchens including an apprenticship at Jean George at Trump International, and work at Daniel, Vong, JoJo and Aquavit. Jason's many culinary accomplishments include participation in three James Beard dinners and as a featured host chef invited to celebrate Julia Childs 90th birthday.