At Corporate Chefs, we take immense pride in the talented individuals who bring creativity, dedication, and innovation to our culinary programs and to our clients and their guests. This Black History Month, we’re honored to highlight Chef Jason Tierney, a passionate leader whose journey in foodservice has been shaped by deep-rooted family traditions, extensive industry experience, and a commitment to culinary excellence.
Born and raised in the Worcester, Massachusetts area, Chef Jason’s love for the kitchen began early – cooking eggs alongside his mother as a
child. At age 16, he took his first job at Friendly’s where he developed a strong foundation in hospitality, customer service, and teamwork. His passion for food led him to be curious about becoming a professional Chef, so he sought out Johnson & Wales University in Providence, RI, where he continued to refine his skills while balancing work at Friendly and the early stages of his family life. Years later he would marry Shannon, the love of his life, who he met while working at Friendly’s.
After graduation, he gained hands-on experience working at a private golf club before spending 22 years with Sodexo, where he served as a Chef Manager and worked across multiple accounts, refining his expertise in high-volume operations. His career later brought him to Trio within our Elior North America family, where he was introduced to the complexities of large-scale meal production. Chef Jason was responsible for helping prepare and distribute over 5,000 meals per day. The experience gave him a deep appreciation for the importance of food in fostering dignity, independence, and well-being among seniors. Now, Chef Jason leads culinary operations for Corporate Chefs with a focus on innovative menu planning, fresh grab-and-go solutions, and efficient foodservice execution.
Chef Jason played a critical role in opening a new account in Chelmsford, MA, in September 2023, quickly mastering a new menu management system to streamline offerings and operations. His leadership has been instrumental in crafting solutions like grab-and-go sandwiches and salads for second- and third-shift employees, as well as implementing refrigerated vending solutions to enhance convenience. With a passion for quality and variety, he continuously strives to offer balanced, complementary dishes. “Chef Jason not only brings immense talent to the table, but he inspires and uplifts everyone around him,” says Marc Giordano, GM for Corporate Chefs. “He takes creative ideas and transforms them into unforgettable dining experiences. And no matter the challenge, he leads with a sense of calm, ensuring the team knows he has their backs.” His ability to lead with confidence, empower his team, and push the boundaries of culinary creativity makes him a standout chef and mentor.
With deep roots in New Orleans on his mother’s side, he carries on his family’s rich culinary traditions, recreating dishes that have been passed down for generations. “Making collards, red beans and rice the way my mother makes it, gumbo the way my aunt makes it, and Creole sauce the way my uncle makes it – these are the flavors that tell my our story,” he says. The rich flavors of Creole cuisine remind him of the family reunions that have been a part of his life since 1976—annual gatherings that bring together cousins, aunts, and uncles from all over the country.
What started as small family get-togethers has now grown into a week-long reunion each summer, where the entire extended family rents out a massive space—often with 20 bedrooms—to celebrate together, cook meals together, and create lasting memories. This year’s reunion will take place in New Orleans, a city that holds deep significance for Chef Jason and his family.
“It’s a huge ordeal, kind of a pain in the butt to coordinate schedules—but I wouldn’t change it for the world,” he says with a smile. “You don’t get to spend time with family like that very often.” As he prepares for this year’s trip, he looks forward to reintroducing his children, 15-year-old sons and a 19-year-old daughter, to the vibrant city where so much of their family history was born. Beyond the kitchen, one of his favorite pastimes has always been fishing, and especially those times out on the bayou, where he finds a deep sense of peace and reflection. Though his career and family life have kept him busy in new England, Chef Jason can’t wait to return to New Orleans this summer.
His efforts in developing grab-and-go options, refrigerated vending, and efficient meal solutions have improved workplace dining experiences, making food more accessible, convenient, and satisfying for a diverse workforce. Whether it’s feeding seniors, corporate employees, or his own family, Chef Jason’s approach to food is rooted in connection and care. As we celebrate Black History Month, we honor Chef Jason Tierney and countless other culinarians who have made an impact through food, community, and culture.
Join us in celebrating Chef Jason’s incredible contributions this Black History Month! Thank you, Chef!
