Tell me more about . . . Jason Wheeler, chef

farm to table Lisa R. Howeler, copyright

We are changing the food culture and reminding people that the best food really is grown close to home.

-Jason Wheeler, chef, The Greenhouse Market & Cafe, Sayre, PA

This is the first in a series called "Tell Me More About .  . ."  where I feature local, and sometimes non-local, people of interest or simply interesting subjects

This week I've asked local chef Jason Wheeler to share a bit about himself for my blog readers.

Jason Wheeler is the Chef at The Greenhouse Market & Cafe in Sayre.  He lives in Elmira, NY with his wife, Sara, and  their two kids, Ethan and Evelyn, as well as their two new kittens, Bruticus and Yoshi.

Tell us a little bit about yourself, Jason

I was born in Elmira but raised in Eden Prairie, MN. 

I have my bachelor of arts from Mansfield in Spanish Language.

How did you end up co-owning a restaurant?

The plan was to enter the world of international business after graduating from college, but my father had recently retired and decided to open a bakery cafe, so into the new family business I dove.

I began as a server until it became my turn to fill in as cook.  I was 23 and didn't even know how to make a grilled ham and cheese but I watched a lot of Food Network, read a lot of cookbooks, and took a second job cooking on the same line as a classically trained chef and an instructor at a culinary school. They watched me cook, I asked a million questions, and really learned a lot.

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Now more than 10 years later and I am chef at a farm to table restaurant that has an on site hydroponic greenhouse in which I grow as much produce as possilble for our kitchen 12 months out of the year. We have established a network of 15 local farms & suppliers that provide us with the freshest food in the area. Our restaurant has been accredited by the Culinary Institute of America as an approved internship site for their students to spend their requisite time cutting their teeth prior to graduation. We are also the undefeated People's Choice Champion two years running at the Tioga Downs Casino's annual burger contest. We are changing the food culture and reminding people that the best food really is grown close to home. 

What is the best part of owning your own farm-to-table restaurant?

I would have to say that the most rewarding aspect of having this type of restaurant is harvesting fresh produce and carrying it through the dining room and immediately cooking with it.

Well, actually, receiving deliveries in the back door and having the person that raised and grew the food hand it directly to me and look me in the eye is pretty rewarding, encouraging, and inspiring all in one.

This is how things used to be done.

It's just better for the community!

The money we would be mailing off to {a national food distribution company} is staying local and helping to boost our own shared economy.

Actually, now that I think of it, the absolute most rewarding part of having this type of restaurant is seeing my children eat healthier and take a genuine interest in eating real food.

Actually, now that I think of it, the absolute most rewarding part of having this type of restaurant is seeing my children eat healthier and take a genuine interest in eating real food. Our 7 year old daughter in particular helps mix the nutrients and test their saturation, then test their PH level.

She helps prune and maintain the plants in the greenhouse as well as their harvesting. She loves to help me in the kitchen and help my Dad in the bakery.

Seeing her grow up with a genuine interest in food is magical. (for too long she was a chicken nugget, tater tot, and hot dog gal...)


You can learn more about  The Greenhouse Market and Cafe on their website, Facebook page, or Instagram.  All images for this post were taken by and copyrighted by Lisa R. Howeler

Lisa Robinson-Howeler

Lisa Howeler Photographer, Athens, PA

I'm a wife, mom, writer and photographer from Northeastern Pennsylvania. I'm a former journalist, which is what my degree is in, and enjoy the freedom of being able to create as a mainly self-taught photographer.