|ODY's (Quality Hotel & Suites)|
Jason Schutt was born and raised in Mitchell, Ontario. He fell into his career when at 17 he was hired as a dishwasher at the Cutten Club, a private country club in Guelph. He was only there 3 months when he started to cook and then he was hooked. He developed his skills by attending and graduating from George Brown in Toronto and continued at Cutten Club for about 6 years. He widened his experience by cooking at the Cambridge Mill in Cambridge, the Holiday Inn in Kitchener, Talisman Resort in Kimberly, Ontario, Sheriton in London and has been at the Quality Hotel in Woodstock for about 12 years and attained the title of Executive Chef.