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Jason Lajoie

Director of Food and Beverage

Born and raised in Eureka, California, Jason’s interest in cooking started at a young age as he watched his great grandmother, an elementary school cafeteria cook for over 45 years, in the kitchen. Jason joined the Marine Corps as a cook, which firmly solidified his desire for a life in the hospitality world. After his time in the Marine Corps, Jason decided to pursue his passion and earned a degree from Le Corden Bleu in Hospitality and Restaurant Management and an MBA from the University of Arizona Global. 

After his time in the Marine Corps, Jason worked for Hyatt for 13 years, starting as a server and eventually working his way up to food and beverage director. Throughout his career, he’s helped open nine new hotels for Hyatt Hotels, both domestically and internationally. Following his tenure at Hyatt, Jason worked for Oracle Hospitality Division for two years before joining the Indigo Road Hospitality Group. 

At Mizu, Jason serves as the Director of Food and Beverage, leading the team from concept development to the first day of service. Overseeing all aspects of food and beverage operations for the hotel, Jason is most excited about opening Mizu to the public and demonstrating the hard work behind such a special place unlike any other in Charlotte.

In his free time, the proud Marine Corps veteran enjoys spending time with his family, running in competitive races, cooking new recipes, or diving headfirst into a house project - even if he has to watch a how-to video on YouTube first.