Chef Jason Potanovich is associate dean of Restaurant Education and High-Volume Production at the Culinary Institute of America (CIA), where he plays a pivotal role in shaping the next generation of chefs through hands-on instruction and curriculum development. He also leads the CIA’s Olive Oil Working Group, fostering deeper understanding and appreciation of this essential ingredient across culinary disciplines.
Born and raised in Wallingford, CT, Potanovich was immersed in the culinary world from a young age, assisting in his father’s catering business and absorbing the rhythms of professional kitchens. Inspired by his father—a CIA alumnus—he pursued formal training at CIA, graduating in 1996. His early career included formative roles at Kingsmill Resort in Virginia and the Inn at Madison in Connecticut, where he honed his skills in traditional American cuisine.
His culinary journey took him to New York City, where he worked under acclaimed chef Terrance Brennan at Picholine, serving as sous chef and saucier. He rose to executive chef at Terrace in the Sky after several years as chef de cuisine. These high-volume demands honed his ability to manage complex kitchen operations, lead large teams, and deliver consistent quality under pressure—skills that now inform his teaching and leadership at CIA.
His international experience includes consulting roles at Hotel Arbiana and Hotel Margita on the island of Rab, Croatia, where he deepened his passion for Adriatic-Mediterranean cooking. Fluent in Croatian, he is particularly drawn to Mediterranean flavors and techniques, and his expertise in the cuisines of Eastern Europe and the Adriatic region influences both his teaching and personal cooking style.
Potanovich’s teaching career began at the French Culinary Institute in New York City, where he progressed from culinary chef coordinator to lead chef instructor and director of purchasing over four years. The Certified Hospitality Educator (CHE), Certified Hospitality Beverage Professional (CHEP), and Certified Extra Virgin Olive Oil Sommelier (CEVOOS) returned to his alma mater in 2012 as an associate professor of Culinary Arts. He served as opening chef and instructor in CIA’s The Bocuse Restaurant, CIA’s award-winning, student-run French fine-dining establishment, as well as its American Bounty Restaurant, bringing his hands-on expertise and deep knowledge of global culinary traditions into the classroom.