Jason Teears ’98

  • Certified Executive Chef
    Certified Pastry Chef
    Director of Food and Nutrition Services
    Morrison Healthcare Food Services
    Children’s Hospital of Pittsburgh

    Chef Jason Teears is responsible for the day-to-day food operations at Children’s Hospital of Pittsburgh, a 306-bed facility named one of the top ten best pediatric hospitals in the United States by U.S. News & World Report. In addition to food operations, he is also responsible for catering, cafeteria revenue, human resources in the food service area, and financial reporting.

    Alumnus Jason Teears

    Jason completed his externship at the Princess Royale Hotel and Resort in Ocean City, Maryland. He stayed with the company for two years before moving on to the position of corporate cafe chef with Sweet Street Desserts in Reading, Pennsylvania, where he stayed for the next three years. His next move was to Morrison Senior Dining in Philadelphia as executive chef and regional culinary trainer for new hires. Chef Teears has been with Morrison ever since.

    Active in both culinary and community activities, Jason has medaled in ACF Competition (Silver in Contemporary Competition in 2001), is past chairman of the Chef and the Child Foundation for his local ACF chapter, and is currently working with the Child Life organization through Children’s Hospital. Chef Teears was also a recent guest speaker in the Careers in the Culinary Arts class at IUP.

    According to Chef Teears, “Hands-down, the most important benefit from attending the IUP Academy of Culinary Arts is that it pushes you to be ready for real-life situations in the industry. The instructors have a great deal of knowledge and prepare you for the intensity and day-to-day demands of the field.”

    Jason became interested in attending culinary school after working in a bakery as a high school student. He feels lucky to have chosen a career in the culinary industry and is very pleased with his career path. He believes that, like every other career, you have to pay your dues to rise up the ladder. For individuals who are willing to work hard, a food service career offers many different paths to success.

    His advice to future culinarians,

    Never underestimate the value of networking, and never burn a bridge.”