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Jason Chartier has a diverse range of experience in the food services industry. Jason began their career as an Executive Chef at The Villa Restaurant in 1998 and then worked as an Executive Chef at Portofino's from 2000 to 2002, where they showcased their culinary skills. After that, they joined Marriott Hotel as an Executive Chef from 2002 to 2004, and then continued their executive chef role at Chatterley's from 2004 to 2006.

In 2006, they became the Executive Chef at Rock Ridge Country Club, where they managed the culinary operations for four years. Jason then joined Saint Clements Castle and Marina as an Executive Chef from 2010 to 2011.

After gaining significant experience as an Executive Chef, Jason transitioned to a leadership role as the Director of Food & Beverage/Executive Chef at Shuttle Meadow Country Club, Inc from 2011 to 2014. Jason successfully managed the food and beverage department during their time there.

Most recently, they worked at Mountainside as the Vice President of Food Services from 2014. Overall, Jason has a comprehensive background in food services, ranging from hands-on culinary expertise to managing entire food service operations.

Jason Chartier attended Danbury High School from 1990 to 1994 and earned a high school diploma with a focus on Cooking and Related Culinary Arts. Following their high school education, from 1994 to 1998, they pursued further studies at The Culinary Institute of America, specializing in Culinary Arts/Chef Training. In October 2021, Jason obtained the CT Serve Safe certification from the National Restaurant Association.