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" Specialty: Modern American Cuisine  After Jason Wilson graduated from California Culinary Academy in San Francisco, he stayed on the West Coast to work in acclaimed kitchens with the culinary stars like Micheal Mina of Aqua and Jeremiah Tower of Stars. Sent to cook at Stars Singapore, Wilson spent time afterwards cooking and traveling in Southeast Asia. The chef then apprenticed in France, where he gained experience in the pastry making.  He finally ended up in Seattle, where he met his wife, Nicole. The two shared a dream to create their own restaurant, and CRUSH fulfilled that wish in 2005. A big success, the restaurant has received 3.5 stars from Seattle Magazine and placed on Seattle Metropolitan&amp;#039;s List of Very Best Restaurants. It also received the Wine Spectators Award of Excellence in 2007.  Driven by the desire for the highest-quality ingredients, it&amp;#039;s no surprise the Chef himself has also gained accolades. In 2006, Food &amp;amp;amp; Wine named Wilson One of the 10 Best New Chefs for the year. The James Beard Foundation nominated Chef Jason Wilson for Best Chef Northwest in 2008. Chef Wilson has made many television appearances, including Rachael Ray&amp;#039;s Tasty Travels. He was the guest chef on Holland America Line Cruises and at Epicurean Week in Maliouhana, Anguilla.  Fun fact:The chef&amp;#039;s driving philosophy is to constantly search for the highest-quality ingredients. Recipes: Crab Fritters Warm Crab Salad Cauliflower Tabouleh Cherry Onion &amp;quot;Salad&amp;quot; Marinated Figs "^^<http://www.w3.org/2001/XMLSchema#string>
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