jasonheadshot_blancaSDTribuneOsteria La Buca Announces New Executive Chef

Owner Graham Snyder Welcomes Chef Jason Neroni

 Osteria La Buca owner Graham Snyder is delighted to announce the appointment of Chef Jason Neroni to the position of Executive Chef for LA’s iconic neighborhood Italian eatery, Osteria La Buca.  The duo have committed to the creation of a restaurant of ingredient driven “grass roots Italian cooking.”

Chef Neroni will begin incrementally releasing his new menu items, pictures, and other menu and design information during the nine days of restaurant design renovation scheduled for March 27 – April 6, via the twitter accounts @JasonNeroni and @OsteriaLaBucaLA, as well as the restaurant facebook page @OsteriaLaBucaLA .  The complete menus will be released on Tuesday, April 5, prior to the reopening of the restaurant on Wednesday, April 6, 2011.


Mercurial chef and Southern California native Jason Neroni has spent over half of his life following his culinary passions around the world and back. His journey to becoming a chef, which has led him through some of the top kitchens in the world from New York to Los Angeles and Paris to Mexico City, began surprisingly enough with a teenage love of Disneyland and skyrocketed from there.

At 16, Neroni procured a job near his hometown of Orange County, CA at Disneyland’s exclusive Club 33, mainly to get free entrance into the park. The budding chef’s superiors quickly recognized his natural proclivity towards cooking, and encouraged him to learn all he could in the restaurant’s classical French kitchen. The lure of the kitchen proved to be a perfect fit for Neroni and he soon abandoned his college art studies and moved to San Francisco to focus his career full time. Working at Chez Panisse, Neroni worked to hone his skills and developed a keen understanding of the importance of working together with local farmers and producers to promote sustainable agricultural practice. Support of local, responsible producers whenever possible has since remained an important part of his cooking philosophy since then.

In 1997, Neroni returned to Los Angeles to help open the flagship of Wolfgang Puck’s restaurant empire, Spago, Beverly Hills. At Spago, Neroni worked his way around nearly every station in the kitchen to learn all he could from Chef Puck and his chef de cuisine Lee Hefter, who became Neroni’s mentor. Recognizing Neroni’s drive and natural talents, Hefter encouraged him to continue his study in the culinary arts and sent him to New York with glowing recommendations. There, Neroni landed in the famed kitchen at Le Cirque 2000 before moving on to Tabla, where he credits with Chef Floyd Cardoz with teaching him about spices, and then to Dan Barber’s seasonal market driven Blue Hill, where he was part of the opening team.

Ever eager to improve his skills and learn from the masters, Neroni jumped at the chance to work for haute French master Alan Ducasse when he was offered a position at Essex House where he was part of the kitchen team that helped earn a glowing 4 star review from the New York Times. Working for Ducasse allowed Neroni the opportunity to work not only in one of the highest rated kitchens in New York, but in Europe as well where he was tapped to work at Ducasse’s Monaco restaurant AD Louis XV as well as his Parisian restaurant AD Champs-Elysees. Upon his return to New York, Neroni took the lessons he learned both at home and abroad and applied them to a chef de cuisine post at cozy downtown favorite, The Tasting Room. During his tenure, Neroni’s creative, green market driven menu helped earn the restaurant both an A+ rating from GQ magazine and an impressive Zagat rating of 27 out of 30, as well as reputation amongst a loyal neighborhood following of devoted foodies.

At the young age of 27, Neroni left the Tasting Room to take on his biggest project yet, taking over the helm as Executive Chef at celebrated Manhattan restaurant 71 Clinton Fresh Food, a downtown institution committed to bringing new and exciting cuisine to the table in a hip, casual atmosphere. Soon after, Neroni’s talents earned him an invitation from the country of Spain on a culinary tour where he traveled the country and staged at restaurants Arzak, Mugaritz and El Bulli. Neroni came back to New York with a fresh arsenal of tools, which, paired with his green market sensibilities, met with rave reviews from diners and critics alike. That same year, Chef Neroni earned 71 Clinton a glowing review from The New York Times, where Frank Bruni called him “…impressive, resourceful, and adventurous.”

After the closing of 71 Clinton in 2006, Neroni worked as the Chef Spokesman for Glaceau Vitamin Water, touring schools nationwide to promote healthy, conscientious eating habits through cooking demonstrations and competitions. When the tour ended, he took the opportunity to do some more traveling, this time around the United States, visiting family, surfing, and eating in restaurants all over the country, from Alinea in Chicago, to Starnes Barbecue in Paducah, KY, to Russian pastries at Pike Place Market in Seattle, all the while gathering ideas and expanding his palate. Neroni also took the opportunity to begin working for himself, building a roster of clients all over the country as a restaurant consultant with a focus on modern cuisine and both environmental and economic sustainability within the industry.

In 2008, Neroni returned to New York to open West Village neighborhood favorite, 10 Downing Food & Wine in Manhattan. This commitment garnered him more critical praise, including an award for Star Chef’s Rising Star Chef for New York, and cemented his reputation as a bold and industrious young chef.  After the birth of his son, Chef Neroni and family moved back to California and back to his roots where he has since worked on several projects through his culinary consulting business. Neroni is currently working with restaurateur Graham Snyder at Los Angeles favorite Osteria La Buca where he has created a mouthwatering menu of modern regional Italian cuisine with his customary focus on locally sourced sustainably produced ingredients.



5200 Melrose Avenue

Los Angeles, CA 90038

323.462.1900 | http://www.osterialabuca.com 

Facebook:  OsteriaLaBucaLA

Twitter: @OsteriaLaBucaLA | @JasonNeroni