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Professional info




Jason Maw  (Partner, Fray & Associates Hospitality Management and Consulting) has been in the hospitality industry for over 15 years.


Jason was born and raised in the suburbs of Toronto. While he may have been born there his parents were from South Africa, with ancestry originating from the Canton province in China. Food was always a big part of his life even at a young age. His love for cooking and food was always there growing up but not until after getting accepted at the University of Guelph did he then realize the extent of his passion for cooking. Not totally sure of his path, Jason was intent on still going to U of Guelph until one day he spent hours on the computer looking up recipes and watching copious amounts of the Food Network, then his father made a remark, “if you like it so much why don’t you do that for a living”. The remark which was thought to be light hearted, turned out to be most serendipitous.  After sending in a late application to college, Jason beat out a few hundred other applicants and enrolled at Humber college’s chef training program.  After completing the chef program, Jason jumped right into the hospitality industry working at Fusion Bar and Grill.

In 2000 he left Fusion and went to work at Bistro 990. There he progressed from apprentice to Jr Sous Chef in a few years. Bistro 990 was the place that he grew and learned the most as a cook and chef.  

In 2006 Jason felt a change was needed and left Bistro 990 to work at some of Toronto’s reputable establishments such as Boba, Lakes and Starfish Oysterbed and Grill (now Pearl Diver). He has spent his career building his craft in various styles and techniques. Jason learned French bistro cuisine from Bistro 990, incorporating international flavours from Boba, molecular gastronomy from Match events and catering and utilizing local and fresh seafood from Starfish Oysterbed and Grill.  Jason travelled out west to cook for tree planters in the middle of the BC forest. Currently he travels to the NRA show in Chicago and frequently travels to Las Vegas for the Catersource conference and tradeshow. In 2010 he participated in the Anthology event in which he helped showcase the use of liquid nitrogen.

Jason joined Scarlett House Catering as their Executive Chef and Optimum Solutions as their Product Development Chef. Jason was involved in all aspects of Scarlett House Catering, from corporate caterings, weddings and large bbqs for thousands to working with companies such as West Jet and HMS Host. Jason was responsible for developing menus and food items for both the catering side and the contract catering side. The food innovation and product development side became a large component to his job that Jason moved primarily to the roll of Product Development Chef and worked closely with West Jet, HMS Host, Sunwing, Air Canada, Delta airlines, American Airlines, Core Mark and Air Transat. In this position he also worked with other caterers across Canada that are a part of a network within Optimum Solutions. He provided guidance in operations and production flow and he set the standards on quality control doing personal audits for all products throughout the catering network for their mutual customers.

With his travels, experiences and knowledge, Jason has a broad perspective in the food industry that he brings to Fray & Associates.
















2010 - present

2010 - present