Miel Restaurant

Jason LaIacona fell in love eating and cooking at an early age. It was the pleasure that a plate of wonderful food could evoke that drew him to the Hospitality Industry. He learned quickly that satisfying guests with pure ingredients can be its own reward. Jason’s family roots are planted in New England, however, he came to Nashville by way of Chicago, IL. It was there he attended the Le Cordon Bleu Cooking and Hospitality Institute. After an extended internship at a traditional fine dining restaurant that rested on the scenic Fox River, he began branching outward, diving into an array of food service styles: off-site catering, Hotel and Banquets, paced out multi-course dining, gastro-pub and American Bistro. In Nashville, Jason spent extensive time with two of the city’s leading Restaurant Groups; in turn, fine tuning his personal style of leadership and expanding his culinary education. The latter having a major focus on sustainable seafood and local farms, as well as waste accountability. He strongly believes Chefs and Restaurants must honor their responsibility to the environment and their communities.