Jason Merrill

Jason is the Managing Partner and Executive Chef of Operations for The Worthy Burger. He brings a passion for fresh, natural ingredients sourced locally, paired with culinary inspirations from everyday living. Jason’s career began at the Phoenician Resort Hotel in Arizona, under the direction of Alessandro Stratta, known for appearances on The Iron Chef. Honing his skills at John Gardner’s Tennis Ranch, then at Lon’s of Hermosa, he followed Chef Michael de Maria to Michael’s at The Citadel. Jason’s accolades include “The Best of” New Hampshire 2008 & 2009, and Headline Chef at The James Beard House in 2011’s “Vermont Farm Dinner”, 2008’s “White Truffle Extravaganza,” as well as James Beard Dinners in New York City featuring Historic Hotels of America and Chef Michael DeMaria. A native of Vermont, Jason has worked locally at The Hanover Inn, The Jackson House and The Quechee Club. While at The Jackson House in Woodstock, his cuisine was voted in Conde Nast’s January 2006 Gold List as “The Best Food” - “Ranked Number 1 Score 100” AAA Four Diamond Award, and was also featured in the following magazine publications: Bon Appétit, October 2005; Modern Bride, Winter 2005; Condé Nast “Top 75 Places to Stay in the World”, Fall 2005; and Ski Magazine, October 2005. Celebrating Vermont’s regional flavors, Jason will implement a farm to table program supporting local farms and organizations. As a member of Slow Food, USA, and Chefs for Sustainable Environment, he’s engaged with the Vermont food community in every sense.