a la Carte
Executive Chef Service

a la Carte Executive Chef Service, first incorporated in Virginia in 2003, is the result of a wine induced misconception that the Culinary Arts would be a nice vacation from the world of business. In actuality, a la Carte is part of a larger family business encompassing five generations. a la Carte maintains an exclusive client list and participates in the highest caliber of functions. Currently, a la Carte provides services for Valhalla Vineyards, several Local, Regional, and National Corporations as well as some who would prefer to travel incognito.

Jason Pollard, Executive Chef, along with a small group of friends and family, orchestrates activities for a la Carte. During his misspent youth and while pursuing an undergraduate degree in Business Administration, Jason spent eight years in the trenches of various local eateries. In 1997, he began to study Hotel and Restaurant management at Santa Barbara City College in California. From there, he went on to Epicurean School of Culinary Arts in Los Angeles where he earned his Chef Certificate.

Sous Chef at The Pacific Coast Club on the Central Coast of California and Assistant Food & Beverage Director at Rancho Santa Barbara Marriott prepared Jason for the position of Winery Chef and Director of Special Events at the Fess Parker Winery & Vineyard in Los Olivos, California. He further participated in the culinary development of the Fess Parker Wine Country Inn & Spa, as well as Epiphany Cellars.

With family in Virginia, Jason returned from the West Coast to embibe in the pleasures of the South. He resides in southwest Roanoke County with his wife, Leigh, daughter, McKinley and son, Samuel.