CHEF JAY MCCARTHY
Born in New York, raised in Jamaica, educated at Texas A&M — this multicultural kitchen magician has earned accolades for his innovative style as well as awards for his popular restaurants. Chef McCarthy has overseen all aspects of several notable establishments, including San Antonio’s Cascabel Restaurant, the original HEB Central Market, the American Orient Express private luxury train, and Colorado’s Beaver Creek Chophouse. Named the Alamo City’s Best Chef, he was also recognized with the prestigious Critic’s Choice Award at the Texas Hill Country Food and Wine Festival in Austin.
Like Julia Child and Jacques Pepin, Chef McCarthy has been designated a Certified Culinary Professional by the International Association of Culinary Professionals. A rare distinction, this status is based on a rigorous examination that ascertains comprehensive knowledge of the culinary arts and sciences. He has traveled the world extensively offering insights to chefs and sharing ideas as a consultant for the Texas Beef Council, the Nebraska Beef Council, and the US Meat Export Federation. Whether it’s leading gastronomic events or teaching at culinary schools, this culinary professional is a sought-after speaker.
The co-author of Traveling Jamaica with Knife, Fork and Spoon, his recipes and opinions have appeared in countless publications. He collaborated on Texas the Beautiful Cookbook, which features many of his original recipes. In addition to frequent TV appearances, he is in demand as a panelist and judge including Bon Appetit’s regional Iron Chef Competition
Chef McCarthy served as Corporate Chef for Catskill Place Restaurant Company in Beaver Creek, Colorado. In that capacity, he oversaw all culinary operations for five restaurants: Beaver Creek Chophouse, Beaver Creek Blue Moose, Foxnut Asian Fusion & Sushi; Vail Chophouse, and Vail Blue Moose Pizza. He is currently Culinary Director for Colorado’s Destination Hospitality Group and oversees Aurum restaurants in Steamboat Springs, Breckenridge, and Snowmass, as well Periodic Table and Table 79 in Steamboat. He spends much of the year consulting, teaching, and lecturing domestically and overseas.
“He has what it takes: a mind that churns out food ideas at warp speed and a burning desire to be on top of the mountain” – Texas Monthly
“Chef Jay McCarthy is setting a new pace … seldom do you find his level of creativity expressed on a plate” – San Antonio Express News
