Buffalo News October 24, 2006

Jason M. Pahl, executive chef June 17, 1972 - Oct. 21, 2006

Jason M. Pahl, a classically trained chef who helped open Bacchus Restaurant in downtown Buffalo, died unexpectedly Saturday in his North Buffalo home. He was 34.

Born in Buffalo, he was a graduate of Amherst High School, where he played on the golf team, and Erie Community College, where he studied hotel and restaurant management.

He began his career at age 16 in Alice's Kitchen in Amherst, working as a dishwasher and busboy, then a cook.

"Then I decided to move on in life," he told an interviewer in 2002. "Working in the restaurant business had captured me. I just enjoy cooking food. It's what I'm meant to do."

Moving to Florida, he took formal culinary training at two colleges, then was an apprentice with Thomas McCumber, chef at Paul Prudhomme's restaurant, from whom he picked up one of his trademarks, creole seasoning.

He worked at leading restaurants in Miami and Lake Tahoe, Nev., and was chef at the Portofino Hotel and Yacht Club in Redondo Beach, Calif., and executive chef at the Augusta Restaurant in Palm Springs, Calif., before returning here in 2001 to become head chef at the Hourglass Restaurant, where he previously worked as a sous chef.

He subsequently helped open Bacchus on Chippewa Street and was executive chef for Fredi's Restaurant in Clarence.

He took part in cooking classes at local food stores, demonstrated unique dishes on television and worked with young food service students at Baker Victory Services.

An avid golfer, he maintained an eight handicap.

Surviving are his parents, Francis and Maria, and a sister, Aimee Rae.