California roots and cosmopolitan perspective come together in the work of Chef Jason Niederkorn.
Trained at San Francisco's Culinary Academy, Chef Niederkorn immediately made his mark on the Northern California food scene, staging at several top restaurants and working full-time with Chef Jeremiah Towers at Stars. There, he was part of a team that was singled out by Bon Appetit magazine for creating one of the nation's ten best restaurants of all time.
Chef Niedekorn's vision was elevated to a whole new stage when he moved to Newport Beach, California, to join the Domaine Restaurant Group. Beginning at the critically acclaimed Aubergine, he soon was appointed Corporate Chef overseeing seven equally lauded restaurants, including; Aubergine, Troquet, Red Pearl Kitchen, Whist at the Viceroy Santa Monica, and food and beverage outlets at the Hollywood Roosevelt Hotel.
In was in that position that Chef Niederkorn began to rank up the accolades that would characterize his career, as the restaurants under his purview enjoyed a stellar reputation from diners and critics alike: Chef Niederkorn received 4 and 4.5 stars from James Beard Award winner, Brad Johnson of Riviera Magazine, as well as 3.5 stars from Irene Virbilia of LA Times. He also maintained a 28 food rating from Zagat during his entire tenure at Aubergine. In addition, Aubergine won the DiRoNa Award, the AAA Four Diamond Award, and a lsiting as one of the Top 40 Restaurants in LA by Los Angeles Times Magazine.
Despite that success, however, Chef Niederkorn was driven to learn and experience even more. In 2004, he left Domaine for an international sabbatical that took him to the Michelin-starred Magazin Restaurant, in Salzburg, Austria, among other renowned European locales.
That comprehensive skill set helped revitalize Marina Del Rey's Cafe Del Rey - Part of the esteemed Tavistock Group - when Chef Niederkorn moved there as Executive Chef from 2007 to 2010. In 2012, he joined Saia restaurant Group as Executive Chef at Hollywood's 8730, before returning again to Domaine, to oversee Ricard at the Viceroy Snowmass Village. He joined the Hotel Jerome (an Auberge Resort), in Aspen, Colorado, overseeing four restaurants as well as other food and beverage assets at the hotel, with great success.
In 2016, Chef Niederkorn returned home to California to invigorate SO.PA restaurant at the L'Horizon Resort and Spa in Palm Springs. Named the Best Culinary Experience in the Ameriicas by the World Boutique Hotel Awards, SO.PA is a dramatic and refined al fresco experience. Already, Chef Niederkorn's influence as Executive Chef has breathed new life into the property, with Forbes recently calling the restaurant "exceptional".