Since 2001, Texas native Chef Jason Dady (pronounced DAY-dee) has had a vision to raise the quality of dining in San Antonio, TX, to match the other elements of what this top tourist destination and lively city has to offer. He goes beyond the role of restaurant owner, applying his family values to creating a tight-knit bond with the members of his team, as well as the residents of the San Antonio community with Jason Dady Restaurants, which is helmed by Dady alongside his brother, Jake (Co- Owner/COO), and his wife, Crystal (Co-Owner/CFO).
His efforts have not gone unnoticed: He has earned the title of “Best Chef San Antonio” by San Antonio Current and San Antonio Magazine, been honored as a James Beard semifinalist, and has received other recognitions including a “40 Under 40 Rising Star” in the San Antonio Business Journal and a StarChefs.com Rising Stars Restaurateur Award. Additionally, his signature barbeque is listed as one of “Top 5 in the World” by Texas Monthly, and Dady recently earned CultureMap’s Tastemaker Award for “Chef of the Year” in 2016.
This spring 2017, Jason Dady starred in Food Network’s new hit show “Iron Chef Gauntlet,” competing against six other nationally acclaimed chef challengers, as well as Iron Chefs Bobby Flay, Masaharu Morimoto, and Michael Symon.
Dady first appeared on the restaurant scene of this central Texas metropolis in 2001 with The Lodge Restaurant of Castle Hills, featuring one of the city’s first tasting menus, followed up by modern American cuisine at BIN 555 Restaurant & Wine Bar in 2004. In 2007, Jason then turned his focus on returning to Tuscan Italian fine-dining, his first love, opening Tre Trattoria—now his flagship location—and initiating a movement for restaurants in San Antonio to create handmade pasta, along with distinctive flavor combinations. His concepts now include the Northern Italian-focused Tre Enoteca (2015); the family-friendly Texas pit ‘cue at the award-winning Two Bros BBQ Market (2008); the eclectic, saloon-styled B&D Ice House (2014); along with DUK Truck (Dady Underground Kitchen), a mobile kitchen for offsite catering that can also be found on occasion cruising the streets of San Antonio. Dady introduced the seafood and oyster-centric Shuck Shack in July 2015 to offer another casual spot where thoughtfully approachable food and family fun collide, followed by The Bin (2016), a classic Barcelona Spanish tapas bar. Next up for Dady is the opening of Range, a new modern American chophouse located along Downtown San Antonio’s historic Riverwalk, in late summer 2017. Showcasing the rich bounty of the Texas Hill Country, the restaurant will pay tribute to world-class Texan beef, fresh seafood from the picturesque Gulf Coast, and sought-after local game from the field.
Dady resides in San Antonio with his wife and their three children. He and his family enjoy outdoor activities such as camping, fishing, and horseback riding.