Homegrown EM Chef Jason Tofte
For most of us, the career path we pursue isn’t something we decide upon very early in our lives. Quite the opposite was true for Jason Tofte, though. He began laying the foundation for culinary success back in Elementary School. If fortunate enough to be invited to Jason’s house after the final bell rang, you were rewarded with delicious treats; made-to-order. As Jason grew, so did his aspirations of becoming a chef. On his 16th birthday he began working in a professional kitchen, and the rest is history. While honing his skills, Jason has had the distinct pleasure of working under the direction of many capable mentors, including Tom Peschong at The Riversite in Mequon, and Chef Joe Muench while in the early stages of Jason’s tenure at Eddie Martini’s in Wauwatosa. Twelve years have passed since Jason first began at Eddie Martini’s, where he has worked his way to the echelon of Executive Chef, and obtained a Certified Culinary degree from MATC. Over the course of those twelve years, Jason’s ability to delight the palette has grown immeasurably, due to his passion for food, and ultimately, the happiness that his creations bring to others. His growth is also the result of the enthusiasm for creating an exemplary dining experience, in concert with other members of the Eddie Martini’s team. Jason is proud to be a part of Eddie Martini’s hallmark team.Food brings people together, and good food makes such meetings that much more memorable.Memories of the flavor that Jason invokes from the dishes he conceives is often described as “classic, consistent, and timeless”.
