Meet The Owner
Chef Jason Hess
Millcreek Olive Oil opened in 2011 and is owned and operated by Chef Jason Hess. Chef Jason, a culinary expert, received his degree from the Culinary Institute of America and studied under Wolfgang Puck at Postrio in San Francisco, California.
He's had a great passion for food and international cuisine since early childhood. "I grew up experimenting in the kitchen while cooking with my Mom, and began cooking meals for my family when I was 12. I always had jobs in local restaurants through high school and college."
Jason moved to Hawaii to learn about the cuisine of the Pacific Rim after graduating from The Culinary Institute of America. A few years later he moved back to Utah to open his own restaurant. He operated the David Chase Cafe in Salt Lake City, and the fine-dining establishment Jasoh in Ogden, Utah.
Jason's passion for fine food naturally led him to Millcreek Olive Oil. "Throughout my career, I have always been interested in using the highest quality and healthiest ingredients that I can source locally and beyond. Wanting to share my love for Extra Virgin Olive Oils and Fine Aged Balsamic Vinegar led me to open Millcreek Olive Oil."
Extra Virgin Olive Oil (EVOO) has been shown to reduce the risk of cardiovascular disease, improve brain health, and reduce inflammation.