Chef Jason Shaffer’s cooking career began at the young age of 13 as a line cook in a small Italian restaurant just outside of Pittsburgh. Since those early years, he has made a name for himself as a culinary trailblazer. Joining Braddock’s, he brings a wealth of experience as a food and beverage executive, having pioneered the revitalization of dozens of restaurants from New Orleans to Las Vegas.
His exceptional cuisine and business savvy has earned him recognition across the country, most notably for his 9-year contribution to the 9 restaurants of renowned Beau Rivage Casino – including the launch of the Casino’s award-winning fine dining restaurant, Port House. As the Executive Chef of Port House and a leading member of Beau Rivage’s Concept Development Team, he led the restaurant’s conversion from traditional French to a 1930’s speakeasy. His re-concept brought unprecedented success and earned him 4 Star and 4 Diamond ratings, as well as awards from Dirona, Food and Wine Spectator, and the James Beard Foundation. His meticulous direction within the Beau Rivage earned him a premier role on the Casino’s Executive Team and the prestigious position as MGM Culinary Educator, as well as the honor of guest chef at the venerable James Beard House. Following Hurricane Katrina, Chef Shaffer moved his wife and young son back home to Pittsburgh. Local career highlights include the revamping of Mount Washington’s Monterey Bay Fish Grotto. He updated Opus Restaurant with a winning business model that put him among the top 25 on “Pittsburgh’s Best” List in just 3 months. He then operated as Executive Chef at Downtown Pittsburgh’s distinguished Morton’s Steakhouse. Among his most recent achievements was his pivotal role in the $16 million transformation of Pittsburgh’s Radisson to the Double Tree by Hilton Pittsburgh – Green Tree. His ability to transform restaurants into world-class establishments sets him apart as an essential asset to any culinary team. Chef Shaffer’s leadership is an integral part of Braddock’s continued evolution, spearheading the local sustainable movement by fostering strong relationships with local purveyors who share in his passion and ongoing commitment to integrity and innovation in food.