“The most important things I have learned are to be genuine, to live with passion, to cook with finesse and give my guests the best quality every single time, they deserve it.” - Chef Jason Dady
Chef Jason Dady is an innovative pioneer of the culinary culture in San Antonio and developed a reputation of top quality, excellence and professionalism in food, service and hospitality. Chef Dady is the Executive Chef and Owner of Bin 555 Restaurant and Wine Bar, Tre Trattoria, Two Bros. BBQ Market, The DUK Truck and an expansion of Tre Trattoria at The Fairmount Hotel in downtown San Antonio. Dady’s palate pleasing concepts have resonated with clients and critics alike on a local and national scale.
Dady’s dedication and passion for food and hospitality began at a young age. Dady’s maternal grandparents have owned a small tavern for over 40 years, while his maternal grandfather was a master butcher who passed Dady his personal set of knives. Dady quickly took his love of all things culinary from familial roots to official training. He studied at Texas Tech University, earning his BA in Restaurant, Hotel, and Institutional Management. With front-of-house and administrative skills firmly established, Dady went on to attend the California Culinary Academy. While studying and fine tuning his culinary career, Dady worked at Stars Bar and Dining. Upon graduating, Dady’s travels took him to Napa and the Beringer Wine Estate. Dady fused his front- and back-of-house savvy skills while assisting in the opening of two corporate restaurants.
Dady’s world-class talents and charismatic personality creates a synergy of innovative yet refined experiences within each of his restaurants. Each concept has its own unique style, flare, and cuisine, all of the Dady restaurants have one thing in common, and that is Dady’s unwavering commitment to exceeding a diner’s expectations with each and every nuance of flavor.
His hard work and attention to detail earned him “Forty under 40 Rising Star” in the San Antonio Business Journal in 2008, “Rising Star” Chef recognition and a cover photo in Restaurant Hospitality magazine in 2004 and in 2005 and 2008 was honored as a guest chef at The James Beard House in New York City, “Star Chef Restaurateur” by Star Chefs, semi-finalist nomination by James Beard, Best Chef San Antonio by San Antonio Current and San Antonio Magazine.
With a simple and honest approach, Dady’s cuisine and concepts are constantly exploring the next exciting and intriguing mouthful. Dady’s unique style touches upon modern American approaches, as well as classic Texas pit-smoked meats, exploring the art of Tuscan Italian far, and the fun and friendly gourmet fare of The DUK Truck.
“Explore Your Palate” is a mantra that drives Dady in the kitchen and for the business. Given his proven penchant for innovation, and the success of the legacy he’s building upon, it’s likely Dady will continue to build into the next generation of family success, and San Antonio cuisine.
In 2001, Dady planted his first San Antonio roots with The Lodge Restaurant of Castle Hills, featuring one of the city’s first tasting menus. He followed that up with Modern American cuisine at BIN 555 Restaurant & Wine Bar in 2004, and two locations of Tre Trattoria, an Italian restaurant with a focus on fresh-made pasta. Two Bros. BBQ Market is Dady’s most emphatically Texan concept. While, The Duk Truck, roves around South Texas serving ever-evolving gourmet menu. Dady’s newest ventures include Umai Mi – Modern Asian Fare and B&D Ice House - BBQ and Draft.
Chef’s newest concept refelcts his passion for the brightest and boldest asian flavors with dishes that showcase sweet, sour and savory flavor profiles with hints of spice and lots of zest. These uniquely identifiable tastes of Thai, Chinese and Japanese origins – yet the menu is not intended to be a reflection of these authentic cuisines. In fact, it’s an expression of Dady’s character and vibrancy stamped with his mark to make food that is “absurdly delicious.” His quest is to define a new culinary culture and leave your taste buds craving more. Umai Mi is open for lunch and dinner every daily, offering Sunday Dim Sum from 11-1.
Opened in 2007 and located at the headwaters of the San Antonio River, Tre Trattoria offers Tuscan Italian inspired fare.All pasta is made fresh daily in house as well as antipasti, all sauces, hand-pulled mozzarella, and house-cured salumi. Served “family style” in the classic trattoria way. Tre is known for it’s “family style” dining and a gorgeous all wood patio with views of the famous River on the banks of Brekenridge Park
Opened in 2009, Two Bros BBQ Market is “True Texas Pit to Table” BBQ. Meats are smoked slowly over oak and are cut to order. All meats are accompanied with 3 award-winning BBQ sauces. Homemade sides bring a slice of comfort including: classic potato salad, creamy mac n cheese, zesty slaw, peach infused baked beans, and fresh fruit cobbler.
Opened in 2009 and located on the first floor of the historic Fairmount Hotel, steps from The Alamo and across from The HemisFare Park. Tre Trattoria downtown is the sister concept to the Alamo Heights location, and known for it’s romantic setting. Offering fresh Tuscan Italian fare within a historic setting. All pasta is made fresh daily in house as well as antipasti, all sauces, hand-pulled mozzarella, and house-cured salumi, all served “family style” in the classic trattoria way.
The DUK Truck starting moving in 2010, and is named for being “Dady’s Underground Kitchen.” The DUK Truck features an ever-evolving gourmet menu as it roves around San Antonio and diners only know the location by social media. Tijuana Style DUK Tacos and Bahn Mi Sandwiches are menu highlights. The fare is a fun and creative outlet where you can find new dishes each time.
Opening in 2014, B&D Ice House, is a unique collaboration, combining the talents of Jason and Jake Dady with Steve Newman of The Frienldy Spot, Alamo Street Eat Bar and Tuk Tuk Taproom. B&D means "Beard & Dady", "BBQ & Draft" and so much more. The menu offers true Texas Pit BBQ with slow smoked Brisket, Baby Back Ribs, Chicken Thighs, Turkey and Sausage. Plus signature sandwiches offer a nod to the history of the building with "The Bruno". Taps offer Texas craft brews and wines. Open lunch and dinner daily.
Giving and collaborating are extremely important to Chef Dady and The Jason Dady Restaurant Group. Dady co-founded the San Antonio Chefs Coalition in which many collaborative dinners by local chefs have raised thousands of dollars for young culinary students and local charities. As a board member of Culinaria, he provides charitable events to raise funds for community gardens, San Antonio’s premier food and wine festival and San Antonio’s Restaurant Week.
Chef Dady has been seen on various daily television programs including: The Today Show, Eat Street on the Cooking Channel, KSAT, Fox Morning News, Dallas Morning Show, and San Antonio Living. He has been honored as a guest chef at The James Beard House twice in New York City, San Pellegrino Almost Famous Chef as a mentor and judge, Buffalo Gap Wine and Food Summit, Savor Dallas, Treasure Street in Dallas, Culinaria Food Festival in San Antonio and The Austin Food and Wine Festival.
Local Purveyors continue to keep The Jason Dady Restaurant Group’s food concepts honest, real, and fresh and include the following:
After 10 years of success and a James Beard semi-finalist nomination, Dady and The Jason Dady Restaurant Group continue to provide superior dining experiences. His hard work and attention to detail as also earned him the following accolades: