Jason DiGuilio
Tahoe Culinary Services
With a passion for New American cuisine and a commitment to using the freshest, in-season ingredients from local farms, Jason DiGuilio brings an unparalleled culinary experience to every table.
Jason's culinary journey began in his teens, and by the age of 25, he owned and operated his first restaurant. His career flourished as he took on the role of sous chef at Restaurant LuLu in Mammoth Lakes, CA, and later as Executive Sous Chef at White Bark Restaurant in the Westin Monache Hotel. He then became the Executive Chef for Tahoe Mountain Club, where he led the kitchens at Wild Goose Restaurant on Lake Tahoe and Schaffer's Camp at the top of Northstar Ski Resort.
Building on his extensive experience, Jason founded Tahoe Culinary Services, a private chef business dedicated to creating personalized menus that cater to each client's unique tastes and dietary needs. Serving the Lake Tahoe, Truckee, Grass Valley, and Nevada City areas, Jason ensures that every meal is a memorable culinary adventure.
Whether you are hosting an intimate dinner party, a lavish event, or simply looking to enjoy a gourmet meal at home, Jason DiGuilio and Tahoe Culinary Services promise an exceptional dining experience that celebrates the best of local and seasonal ingredients.
