Meet the International Culinary Center alum.
Jason’s passion for pastry, life and travel has taken him across the globe for a true culinary experience. His first internship was at Union Square Café in New York while training at the French Culinary Institute’s Pastry Arts Program.
Course of study: Pastry Arts 1999
Offering to work for free at first, Jason earned a pastry cook position in the world renown Jean Georges Restaurant, an experience which prepared him for his first Pastry Chef position at Metrazur for Charlie Palmer at the age of 23. Jason then opened the The Shore Club in Miami Beach where he was promoted to Executive Pastry Chef overseeing all Food and Beverage Outlets including Nobu Miami Beach, where Jason was first exposed to Asian Cuisine.
Jason has held Executive Pastry Chef positions at the Peninsula New York, The Westin Bund in Shanghai, The Venetian Macau Hotel and Resort, The JW Marriott Hong Kong and formerly was the Corporate Pastry Chef for Cé La Vi Restaurants Worldwide. His win at Iron Chef Thailand is an affirmation of his elite Pastry status. His latest project, Lickerland: Asian-Accented Desserts Jason Licker has reached the highest honor by receiving a James Beard Nomination in the category of Cooking From A Professional Point Of View, the only self published book in years to achieve this honor.
Jason graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.