Javier started his restaurant career in 1998 in Ashland, working through the service ranks to become the dining room manager of Il Giardino. While still working, he enrolled in the Le Cordon Bleu program at the Medford Culinary Institute, from which he graduated in 2007. Shortly after, Javier was invited into the Standing Stone kitchen.
There, he was the Sous Chef for eight years, while also acting as a Dining Room Manager for three of those years, before being promoted to Chef. As Chef of Standing Stone in the Fall of 2016, Javier received his first invitation to compete in the Top Chef Competition of the Ashland Culinary Festival.
There, he was the Sous Chef for eight years, while also acting as a Dining Room Manager for three of those years, before being promoted to Chef. As Chef of Standing Stone in the Fall of 2016, Javier received his first invitation to compete in the Top Chef Competition of the Ashland Culinary Festival.
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