Loyal to Local: Meet Chef Jason DiGise of the Petoskey Area

Officially the Executive Director of Culinary for Cotton Collection Northern Michigan since August 2025, Chef Jason DiGise has found his footing in the Petoskey Area region, embracing local flavors, community connections, and educational opportunities that arise in kitchen settings and restaurant experiences.

Meet the Chef

A Midwesterner through and through, Chef Jason hails from our neighboring state to the west—Wisconsin—and before relocating to Northern Michigan this past summer, he was already familiar with the area’s natural beauty, which he cites as a big draw to accepting the position offered by the Cotton Collection.

“When the opportunity was presented, I was very excited,” said Chef Jason. “The Petoskey Area is a great place to live and work.”

In early 2025, Chef Jason came to the area to do consultant work. As an independent contractor in the culinary sector for the past several years, he has helped restaurants get on their feet by working two- to four-month contracts while seeking the right restaurant culture.

In the spring, he began working with the Cotton Collection restaurants, and after what one might call a trial period, both parties agreed to a contract, and Chef Jason started settling even deeper into the Little Traverse Bay community.

But his culinary journey hasn’t been solely in the Midwest.

 

Kitchen Experience

As a kid, Chef Jason didn’t have a grand plan to become a chef or dive into the culinary arts. He knew the college route wasn’t for him, and while trying to figure out what to do with his life, Chef Jason stumbled into a kitchen at 18 years old, which is where he’s made his mark.

After being discovered for grilling a “decent steak” for the executive chef of a country club, Chef Jason moved from opportunity to opportunity, connecting with great mentors and leaders as a young chef.

“I was able to bypass culinary school and basically do on-the-job training,” shared Chef Jason. “I worked my way up into better and better roles from being a breakfast cook in central Pennsylvania to working in Florida for the past 15 years, helping a company from Chicago expand into a new market.”

From the serendipitous crossing of paths to putting in the necessary 80- to 100-hour work weeks, Chef Jason has done his part and made the most of connections to get to the position he holds today—handling culinary and beverage for five popular establishments: The Perry Hotel, Bay View Inn, Crooked River Lodge, Pier Restaurant, and Weathervane Restaurant.

“I was lucky enough to have the toughness and grit as a young professional to put in a lot of long hours for not a lot of money,” said Chef Jason. “But I loved it, and I think that’s why I really connected with the Cotton Collection and their philosophies on work, restaurants, and culture—it’s hard work, it’s dedication, and it’s doing the right things by your customers and employees.”

 

Chef’s Personal Favorites

Every chef has their culinary forte or passion for certain spices, dishes, and ingredients. Chef Jason is passionate about all things local, educating restaurant-goers, and snout-to-tail cooking.

“I’m a big proponent of meat and game,” he said. “I love open fire cooking and the classic technique of letting the ingredients and local products show off the region, as opposed to ordering from a big box distributor and slapping a bunch of sauce to cover up a poor quality commercial product. Showcasing what Mother Nature can do is my philosophy on cooking.”

Chef Jason loves working with local farmers because by staying local and building relationships with farmers, you know where and how produce is grown and how animals are treated, resulting in a more environmentally friendly experience, but also showing the importance of being good stewards of what we are bountifully blessed with, including the unique flavors of Michigan, like cherries, maple syrup, and morel mushrooms.

“As kids, we would go morel hunting, and I didn’t realize until I left the Midwest and started my culinary career, that morels were an expensive ingredient,” shared Chef Jason. “Around the culinary world, people think morels are super crazy ingredients, but locally, it’s just what people know and love.”

Along with using local ingredients and flavors, Chef Jason enjoys showcasing uncommon cuts of meat and unusual combinations, such as his maple-and-coffee-braised short ribs.

“I love introducing people to uncommon cuts and educating them on their local butcher, where they can find some beautiful cuts of meat they’ve never heard of.”

 

That’s a Wrap

With experience, gusto, and extensive knowledge, Chef Jason is ready to immerse himself in the local culinary scene and in the regional attitude of supporting local farmers, makers, and purveyors.

“I’m super excited to be a part of the community and to learn more about it,” said Chef Jason. “Northern Michigan really embraces Pure Michigan, buying local, and keeping things clean and beautiful. As a restaurateur, I’m here to educate, provide an experience, and embrace local.”

 

About the Author: Alex Dailey is a long-time Northern Michigan resident who happily calls Petoskey home. When she isn’t at her computer writing and editing, you can find her taste-testing craft cocktails, patronizing downtown shops (especially bookstores), and participating in as many local literary events as possible. She looks forward to sharing her Petoskey Area favorites with you!