Jason Triail is a culinary innovator with over 35 years of experience in the food industry. He has worked in various food establishments, from mom and pop restaurants to multi-unit restaurant groups to distribution and manufacturing facilities through retail and e-commerce platforms. He studied Accounting and Business/Management at Farmingdale State College.

Currently serving as the VP of Culinary and Innovation at Cadence Kitchen, Jason is passionate about FoodTech and using their liquid nitrogen technology to make dining out at home easier and more enjoyable. He and his team work to develop creative and exciting recipes using clean label ingredients. Using nitro flash-freexing method, Jason's team at Cadence Kitchen is able to lock in every ounce of flavor and quality of their meals, making Cadence Kitchen freezer to fork dinner solution the best in the market.

Before joining Cadence Kitchen, Jason co-founded Chef'd, where he served as the Chief Culinary Officer. He was also the Senior Director of Culinary Operations at My Fit Foods and Executive Chef and Multi-Unit Training Manager at Yard House Restaurants.

In summary, Jason Triail is a culinary expert with a wealth of experience in various food establishments. He has an insatiable passion for FoodTech and is committed to making dining out at home attainable and enjoyable.