Sous Chef
Originally from West Virginia, Jason Buby grew up in Staunton. His love for cooking has been present his entire life; he credits his mother for his introduction to culinary art. In 2001, he moved to Charleston, SC for culinary school. But, he found working fine dining was a more profitable learning experience, as he was training under two James Beard Award nominees. He eventually found success as Executive Chef at St. Johns Island Cafe. In 2008, he moved back to Staunton, where he continued his career under another James Beard Award nominated Chef at Staunton Grocery.
His passion for the role, which he began in 2023, is made obvious in his attention to detail and creativity. He believes that his responsibility is not only to make a delicious dish, but to showcase all of the hard work that has gone into the quality of each ingredient. Fine dining interests him most because it allows him to make the components of each dish from scratch. He loves that the Wilton House encourages him to take more culinary risks and has given him an opportunity to be creative with ingredients in ways he never has before.
Inspired by his own personal experiences, Jason is currently writing a cookbook called The Food to Recovery: Using Culinary Medicine to Heal the Body, Mind, and Soul filled with flavorful, yet simple, recipes for those dealing with addiction and recovery. He’s very passionate about using food as a way to heal by making simple, approachable, and affordable healthy meals.