Jason Dady

Executive Chef/Owner

Jason Dady Restaurant Group


Since 2001, Texas native Chef Jason Dady (pronounced DAY-dee) has explored the culinary scene of San Antonio, Texas. Dady goes beyond the role of restaurant owner, applying familial values to create tight-knit bonds with members of his team and residents of the San Antonio community. The family-owned Jason Dady Restaurant Group is helmed by Dady, alongside his brother, Jake (Co-Owner/COO), and his wife, Crystal (Co-Owner/CFO).

At the forefront of the San Antonio Culinary Scene, Chef Dady hasstarred in Iron Chef Gauntlet (2017) as well as Beat Bobby Flay (2017). Other broadcast appearances include Cooking Channel’s “Eat Street” (2012), PBS’s “Moveable Feast by Fine Cooking Magazine” (2015), Travel Channel’s “Delicious Destinations by Andrew Zimmern” (2016), and Food Network’s “Man, Fire, Food” (2016). He has been honored as a James Beard Foundation Award Semifinalist (2012) and Guest Chef in NYC (2005, 2008). His quality work and determination has been lauded through accolades, such as: “Best Chef in San Antonio” by the San Antonio Current and San Antonio Magazine (2013, 2018), “Chefof the Year” by CultureMap Tastemaker Awards (2016), “Star Chef Restauranteur” by StarChefs.com (2014), “40 Under 40 Rising Star” in the San Antonio Business Journal (2008), and “Rising Star” Winner in Restaurant Hospitality Magazine (2004).

The Jason Dady Restaurant Group encompasses six restaurants as well as catering and events services. Dady first appeared on the Texas restaurant scene in 2001 with The Lodge Restaurant of Castle Hill’s, featuring one of San Antonio’s first tasting menus, which was quickly followed by the modern American cuisine of BIN 555 Restaurant & Wine Bar in 2004. In 2007, Dady turned his focus toward his “first love,” Tuscan Italian fine-dining, with the opening of Tre Trattoria. Now located at the San Antonio Museum of Art, Tre Trattoria initiated a movement for restaurants in San Antonio to serve house-made pasta to complement distinctive flavor combinations. His concepts now include family-friendly Texas pit ‘cue at the award-winning Two Bros BBQ Market (2008); sister restaurant, Alamo BBQ Co. (2018); and the eclectic, saloon-styled barbecue and draft at B&D Ice House (2014). Dady’s Shuck Shack (2015) now features San Antonio Hot Fried Chicken, alongside daily Gulf and East Coast oyster selections and the signature Maine Lobster Roll. In 2017, Dady opened Range, a modern American chophouse, located along the famed Riverwalk of Downtown San Antonio. Dady looks forward to expanding his reach outside of San Antonio with Chispas, Tacos & Margs, coming to Austin, Texas in 2019. In all he does, Chef Jason Dady invites all guests to “Explore Your Palate” with each restaurant and dish.

Dady resides in San Antonio with his wife and their three children. He and his family enjoy outdoor activities, such as camping, fishing and horseback riding in their free time.