Jason Avery’s culinary career began at the Rihga Royal Hotel, where he was recruited to be the sous chef upon his graduation from Johnson & Wales in 1991. Later working at the Park Avenue Cafe under chef David Burke’s wing, Jason built a strong repertoire of culinary techniques including the art of flavor combinations and presentation.

Jason further broadened his culinary knowledge with two and a half years as chef de cuisine at the Intercontinental Hotel, during which time he was also sent to work at the Intercontinental Carlton’s restaurant in Cannes. He then helped open the Regent Wall Street hotel, where he also served as chef de cuisine.

As Pera’s co-executive chef, Jason showcases produce from local farms while importing exotic spices and oils from Turkey. Jason enjoys providing diners with a unique and authentic menu featuring the vibrant, fresh flavors of the Mediterranean.