Amherst native, New Orleans-reared Jason LaMotte recently returned to Hawaii after living in Florida for two years. Having graduated from Paul Smith College for the Culinary Arts, LaMotte worked his way up in the culinary world, with a career built upon successes at a variety of restaurants in New Orleans with John Besh and in Europe. In 2009, while working as the Chef de Cuisine of Gordon Ramsay’s Prague outpost, Maze, he and his staff were awarded a Michelin star. Jason working with local farms to incorporate his commitment to the finest ingredients by utilizing local first and organic when possible produce into the Tommy Bahama kitchen. Jason is also extremely passionate about Hawaii’s natural resources, and is helping Tommy Bahama to commit to reducing their carbon footprint on Maui.