10/09/2026
👨🍳 A Signature Dish, 25 Years in the Making
The story behind Chef Jason’s Miso-Glazed Chilean Sea Bass 🍽️
Some dishes come and go with the seasons. Others become a chef’s legacy.
Nearly 25 years ago, Chef Jason had the opportunity to work alongside legendary Japanese chef Nobu Matsuhisa, learning the art of Japanese cuisine and the techniques behind Nobu’s celebrated miso preparations. It was during this time that Jason created his own take on a classic, pairing the rich, savory flavors of miso with the extraordinary buttery texture of Chilean sea bass.
Often considered the Rolls-Royce of white fish, Chilean sea bass is prized for its delicate flavor, velvety texture and exceptional richness. For Chef Jason, it was the perfect canvas for a dish that would become his signature.
And the results speak for themselves. From the Jonathan Club and Menlo Circus Club to Sharon Heights Golf & Tennis Club and Valley Hunt Club, his miso-glazed sea bass has consistently been a top-selling entrée. In fact, several clubs have asked to keep his recipe on their menus long after his departure.
✨ Today, that same dish is the number-one-selling entrée at Marin Country Club, with some members returning for it time and time again. Nearly a quarter-century later, it remains a testament to Chef Jason’s philosophy: exceptional ingredients, thoughtful technique and food that keeps people coming back.
As Chef Jason likes to say, “The proof is in the pudding.”
