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Jason Rheinwald started his culinary journey at Le Cordon Bleu in Pittsburgh, PA. After he graduated in 2007, he and some friends decided to head south toward the warmer weather and Southern hospitality. Jason started working at Kiawah Island Golf Resort in 2008 where he was the Chef de Cuisine at The Ocean Room, Jasmine Porch, and Loggerhead Bar and Grill. After nine years with the company, Jason followed Chef Jonathan Banta, also of Kiawah Island Golf Resort, to Home Team BBQ for a change of pace. He joined the team as Executive Sous Chef in June and was quickly promoted to Executive Chef in August of the Downtown location.