Jason Kleinfeld

Chef Jason Kleinfeld’s culinary career spans nearly four decades, grounded in a straightforward philosophy: keep it fresh, keep it simple, and make sure it tastes great.

Jason began his training through BCIT and VCC before stepping into his first kitchen role in 1986 at the Boathouse Restaurant in Coal Harbour—on the very site where Cardero’s now stands. After building his skills in several of Vancouver’s top seafood kitchens, he joined the Sequoia Company of Restaurants in 1996 as Sous Chef at Cardero’s.

He was a key member of the opening team at Cardero’s in 1997 and again at The Sandbar in 2000, helping to establish both restaurants as standout destinations in Vancouver’s dining scene. He later became Executive Chef at The Sandbar, where he led the kitchen for over a decade before returning to Cardero’s in 2010 to take on the Executive Chef role.

Throughout his time with Sequoia, Jason has trained and mentored dozens of cooks and chefs—many of whom now lead kitchens of their own, including several current Executive Chefs within the company. His calm leadership, technical skill, and dedication to nurturing talent have made him a pillar of Sequoia’s back-of-house culture.

Jason leads with consistency, patience, and respect. He takes pride not only in the food he serves, but in the careers he’s helped shape—creating a kitchen culture that values growth, collaboration, and excellence.