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As a child, Jason fondly recalls holding his beloved Nonna's hand while wandering the streets of Leichhardt. The aroma of freshly brewed from local cafes and the familiar Italian chatter about fresh produce marked the start of their daily tradition. They would first visit the local grocer to sample produce before purchasing fresh fruits and vegetables, then stop by the butcher, and eventually make their way home, often picking fennel along the train lines for their dinner.

These cherished childhood moments left a significant impact on Jason, igniting a lifelong passion food that forms the foundation of his company, The School Cante and The Foodie and The Chef.

"My Nonna inspires me. Growing up in a humbleilian family, she learned to create simple yet delicious meals from the land. She always said, ‘good food is made with love, to be shared with others,’” Jason shared.

Years later, while raising his own family in the inner west, Jason continued to embrace his love for food, using Nonna's traditional recipes to nourish them.

In 2012, Jason and his wife left their corporate careers to start The School Canteen / The Foodie and The Chef from a central production kitchen in Haberfield. Their unique philosophy emphasizes freshly made meals daily, free from artificial flavorings, preservatives, and colorings.

“Our food philosophy is unwavering; we prioritize quality and service over profits. We create wholesome, nutritious meals in a kitchen where raw ingredients transform into real food. The Foodie and The Chef upholds the values of fresh, whole foods, incorporating a variety of colorful fruits and while minimizing processed foods and artificial ingredients. Traditional recipes have been enhanced with vegetables to boost their nutritional content, ensuring meals are made from scratch, not in a factory, eliminating unnecessary additives.

In rare quiet moments, Jason often sees clients enjoying one of his Nonna-inspired dishes. The aroma of the meal, paired with the laughter and joy around him, transports him back to his childhood. “My Nonna would be astonished and so proud to see so many people savoring her meals every day,” Jason reflected.

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