Executive Chef for Resorts World Arena
Jason Taws is Amadeus’ Executive Chef at world class music and entertainment venue Resorts World Arena, heading up all catering at the venue.
For nearly a decade, Jason has delivered world-class hospitality dining at the Resorts World Arena as part of the Amplify offering. For every daredevil you’ll see on stage, you’ll find an equally daring dish on the menu. While every standing ovation is matched by a crowd-pleasing dessert! Of course, while each of the arena’s Amplify restaurants serves a deliciously eclectic mix of dishes, proven grab and go favourites such as fish and chips and burgers are also given equal consideration by Jason and his team.
Jason has witnessed many great advances during his time working for Amadeus. Jason explains, “In the Arena today we offer a vast array of catering with a real eclectic mix of food which is constantly evolving. Amadeus has grown and come on leaps and bounds during this time and I’ve loved every minute. The food we produce rivals, if not betters, what our competitors do. It is no longer the case that one menu suits all, we will tailor our food to suit the audience profile and our food concepts are constantly evolving to keep things fresh, which in turn energises and motivates the whole team.”
“It is no longer the case that one menu suits all, we will tailor our food to suit the audience profile and our food concepts are constantly evolving to keep things fresh”Jason Taws, Executive Chef, Resorts World Arena
As a chef, Jason has unrivalled experience cooking for large scale events with thousands of covers. He says, “In the past I have done everything from small dinner parties in people’s homes, green field catering such as RHS Hampton Court Flower Show and obviously now arenas and stadiums. It doesn’t really matter on the numbers you are catering for as the process remains the same. We upscale production for larger events and as long as you plan, you can deliver any number. We try and keep our dishes simple and let the great flavours speak. When guests dine at the Resorts World Arena we want them to go away thinking the whole experience was amazing and leave with a feeling of ‘the food exceeded all expectations’.”
For future young chefs entering the industry Jason tells them to take on board all that is told to them and to really listen to this advice. “Getting to a head chef position doesn’t happen overnight. Young chefs must get the years under their belts and they’ll have three or four chefs teach them the same dish with different methods. They must learn to listen to all methods and then in the future they can do it their way. I worked in different venues and businesses, cruise ships and more. It took many years of hard work to get to where I am today. Sometimes you must make sacrifices, but never be scared and always try and experiment. If you get it wrong, keep going till you get it right.”
