Rising Star Chef Jason Dady of Tre Trattoria - Biography

If Texan-born Jason Dady planted deep roots in the hospitality industry, it’s because he started out with deep roots in the hospitality industry. One set of grandparents owned a local tavern for nearly 40 years, where the young Dady learned the value of customer connections, while Dady’s maternal grandfather, Charlie Murphy, was a master butcher.

Eager to start training, Dady first studied at Texas Tech University, earning a BA in restaurant, hotel, and institutional management. To polish his cooking, Dady moved on to the California Culinary Academy in San Francisco and worked at the city’s Stars Bar and Dining. After graduating, Dady headed for Napa and the Beringer Wine Estate, where he worked for Chef David Frakes, all while taking in one of the most verdant, culinarily abundant landscapes in the country.

Back in Texas, Dady opened The Lodge Restaurant of Castle Hills in 2001, and his empire has grown steadily eversince. In 2004 Bin 555 Restaurant and Wine Bar opened, and the hits just kept on coming: Tre Trattoria, the “true Texas pit-to-table” Two Bros. BBQ Market, market-driven The DUK Truck, and an expansion of Tre Trattoria at The Fairmount Hotel in downtown San Antonio. Most recently, Texas pit barbecue—and local craft beer and wine—got yet another outlet with Dady’s B&D Ice House, while the Thai-Chinese-Japanese Umai Mi allows the James Beard semi-finalist and “40 Under 40 Rising Star” chef to play with equally bold Asian flavors. In 2012, he earned a StarChefs.com Rising Stars Restaurateur Award.