It all comes down to you, the chef. After all is said and done, all of the care and attention that has been lavished upon these fine meats between the pasture and your kitchen is best left in your capable hands. We truly believe in the quality of these meats to inspire the chef and delight the diner, and that we have gathered the perfect raw materials for you to work your magic on.

We are always thrilled to meet our chefs, and gratified and impressed to experience the many innovative ways you discover to serve our superb meats. It is our pleasure to profile some of you—along with your imaginative ideas—here. If you would like to be considered as a Featured Chef on our site, please visit our Contact page.

At Stephen Starr's Steak 954, Chef Jason Smith serves perfectly charred meats along with bountiful selections of fresh local fish. Chef Jason prefers Firstlight™ grass-fed Wagyu because it has "good flavor and marbling, with a tender texture." He broils marble score 6 grass-fed Wagyu ribeyes at 1700 degrees to achieve a perfect crust on each juicy steak.

Born and raised on an organic farm outside of Indianapolis, Chef Jason was destined to work with food. His mother grew and sold edible flowers to restaurants in the city and his family always had plenty of fresh eggs, vegetables, and fruit at meals. With such exceptional exposure to the earth and to farming, Smith's desire to cook increased throughout childhood. Like many chefs, his basic cooking skills were learned from his mother. Beginning with french toast and working his way to homemade barbecue sauces and grilled steaks, Smith continued to challenge himself as a young cook while balancing school and a number of farm responsibilities.

After gathering significant restaurant experience in high school, Smith moved to Miami to pursue an A.O.S. in Culinary Arts at Johnson & Wales University. Shortly after graduation, Smith dove headfirst into the Miami culinary scene, first at Nemo under Executive Chef Michael Schwartz. He quickly became fluent in the signature dishes and flavors of Florida, mastering everything from crispy prawns to wok-charred salmon.

Smith continued his work in Miami at a number of popular restaurants including WISH with E. Michael Reidt, Pearl in South Beach and The Biltmore Hotel with Geoffrey Cousineau. Most recently Smith worked as Chef de Cuisine alongside Chef Govind Armstrong at Table 8 in the De Soleil Hotel. www.Steak954.com