JASON MCLEOD
CHEF PARTNER AT Ironside Fish & Oyster Bar
SAN DIEGO, CALIFORNIA, USA
With 37 years of culinary excellence spanning the globe, Chef Jason is a seasoned restaurateur and hospitality leader known for transforming dining concepts into thriving destinations. As Chef Partner of Ironside Fish & Oyster and The Boatyard in San Diego, he brings a unique blend of operational expertise, culinary innovation, and relationship-driven leadership to every venture.
Roots in the Pacific Northwest
Jason’s passion for seafood was cultivated from an early age, growing up on Vancouver Island, on the west coast of Canada, surrounded by some of the world’s most pristine waters. Immersed in a region renowned for its beautiful seafood and exceptional oysters, he developed a deep appreciation for the ocean’s bounty and the importance of sustainable harvesting—values that continue to define his culinary philosophy today.
A Legacy of Excellence
Since launching his first property in 2004, Jason has opened over 25 restaurants and hotels worldwide—from Michelin-starred fine dining to vibrant food halls—establishing himself as a versatile operator who thrives on complex challenges. His career highlights include earning 2 Michelin Stars at Ria Restaurant in Chicago’s Elysian Hotel, opening luxury properties for Four Seasons across Toronto, Whistler, and the Bahamas, and serving as Opening Executive Chef at the prestigious Grand Del Mar Hotel in San Diego.
Most recently, Jason spent four years as Culinary Director at Clique Hospitality in Las Vegas, where he led the opening of multiple venues, including a 26,000-square-foot food hall inside the Aria Hotel & Casino, Mexican-inspired venues inside The Cosmopolitan Hotel and Casino, and The Durango Stations Casino while managing cross-functional teams across recipe development, operations, and creative implementation.
Building A Culinary Empire
From 2011 to 2021, Jason served as Chef/Partner and COO for CH Projects in San Diego, helping scale the company from 3 to 18 locations in just 11 years. Overseeing 650 employees across diverse concepts—including steakhouses, seafood restaurants, ramen shops, Italian trattorias, cocktail bars, and a members-only club—he honed his ability to build sustainable systems, cultivate talent, and create memorable dining experiences across multiple brands.
Philosophy & Passion
Jason’s approach centers on sustainable seafood sourcing, deep partnerships with local fishermen and farmers, and authentic hospitality that prioritizes team development and guest satisfaction. Whether butchering fresh swordfish, mentoring line cooks in fire cooking techniques, or rebuilding a legacy restaurant’s reputation, he leads with integrity, precision, and an unwavering commitment to quality.
Now returning to his San Diego roots, Jason is channeling three decades of experience into revitalizing Ironside Fish & Oyster—restoring operational excellence, reigniting team morale, and honoring the restaurant’s 12-year heritage while positioning it for its next chapter as “Ironside 2.0.”