Jason Raffin Maui Private Chef

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Jason Raffin has been passionate about cooking since a child and began working in restaurants at the age of 14. After graduating from UMass Amherst with a BS in Restaurant Management as well as the Culinary Institute of America with an Associates in Culinary Arts, Jason went on to stage at many San Francisco institutions including, State Bird Provisions, Rich Table, Coi, and Atelier Crenn before co-opening Scotland Yard. He then went on to lead the culinary teams of Finn Town Tavern, and Comstock Saloon where he expanded the food program and gained accolades for innovative dishes. After arriving in Maui he founded his non-profit Chef Collective for Covid which funds local farms, empowers regional chefs, and feeds vulnerable communities.