Jason “Jay Z” Ziobrowski, CEC

Corporate Chef, Eastern Region

Chef-JayZ.jpgWhat drives passion in Chef Jason Ziobrowski? Developing flavorful, artful, wholesome dishes that virtually sell themselves because they offer adventure via the palate.

“More people today appreciate distinctive flavors, and they know fine quality when they taste it,” says Chef Jay, dubbed “Jay Z” during his professional training at Johnson & Wales University in Providence, R.I. (the culinary school he chose after his Grandma Jane praised his tunafish salad). “And they’re ready for adventure, with ethnic flavors and foodways from across the country and abroad. I love helping chefs and operators meld unique ingredients with diverse cooking methods to whisk their diners away on a culinary journey.”

Chef Jay, InHarvest’s corporate chef for the Eastern region, is certified as an executive chef (CEC) through the American Culinary Federation (ACF). Based in North Carolina, he works personally with chefs and operators east of the Mississippi to help them capitalize on the singular qualities of InHarvest products to increase sales by heightening the dining experience. His recipe development focuses on current and forecasted menu trends, evolving customer demand and seasonal and regional ingredients. 

“Our customers and I share the same goal,” Chef Jay says. “And that’s to create food that makes people happy, content and planning their next dining journey before they’ve even left the table!” 

From reinvented comfort classics to small plates … from meeting special dietary needs to promoting local, sustainable foods … and from wowing vegetarian diners to satisfying the growing “clockless” lifestyle of enjoying something quick, convenient and flavorful any time of day … Chef Jay keeps a step ahead of prevailing consumer and menu trends to help operators impress diners and earn repeat business with InHarvest’s full pantry of menu solutions.

Through his local ACF chapter, Chef Jay founded “5 a Day the Color Way in Charlotte” in 2012 to support the USDA’s Chefs Move to Schools. The program capitalizes on the allure of different colors to teach kids enrolled in dozens of Charlotte Mecklenburg Schools (CMS) to make healthier food choices that include fresh fruits and vegetables. Accomplished through volunteerism and donated foods, Chef Jay has corralled a network of chefs and vendors to keep the program strong and growing; indeed, “5 a Day the Color Way in Charlotte” is beginning to expand beyond greater Charlotte to entice chef volunteers in large markets including Atlanta and Orlando, and is being reviewed as a model national program by the ACF.