About Chef Jason Marshman
Chef Jason's passion for cooking began in the warmth of his childhood kitchen, where he learned the magic of scratch-made meals alongside his mother—especially her unforgettable mac and cheese. That early love for transforming raw ingredients into comforting, flavorful dishes launched a career that began at age fifteen and reached a major milestone when he became an Executive Chef by the age of 25. A graduate of the California Culinary Academy, Jason has since cultivated a career built on dedication, creativity, and a deep appreciation for Latin American cuisine and BBQ. One of his proudest culinary creations is a Chipotle Garlic Glazed Lobster Tail paired with Escabeche Slaw and Cilantro Cream—a dish that captures his vibrant, flavor-forward approach. In the kitchen, Chef Jason leads with a balance of structure and empathy, encouraging growth and fun while setting a high standard for cleanliness, organization, and excellence. Whether perfecting a Steak Frites with Chimichurri or sharing his personal favorite Chipotle Mac & Cheese with Guests, Jason thrives on delivering world-class dining experiences that make Fleming’s the go-to local destination. Through the Chef’s Signature Series, he continues to inspire both his team and Guests with every colorful, passion-driven plate.
Chef's Signature Series
CHIPOTLE GARLIC ROASTED LOBSTER TAIL
cilantro cream, escabeche slaw 560 cal | 69
USDA PRIME BONE-IN NEW YORK STRIP*
bacon jam, corn cobb ribs, cipollini onion & potato puree, whiskey butter 1940 cal | 28 OZ | 98
LAMB WELLINGTON*
mint chimichurri, miso glazed carrots, lamb jus 1970 cal | 59
*Consuming raw or undercooked meats (such as rare/medium rare), poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.
