Water's Edge Marketplace Buffet
"The show must go on!" is often heard in the theatrical world, but it also described one interesting night of work for Jason Kroll, who was caught in his restaurant with absolutely no electricity. Determined to prepare dinner for every guest in the restaurant that night, regardless of the circumstances, Kroll cooked by candlelight until the last diner was fully satisfied. That mantra held true on another unique evening with a different restaurant, when his kitchen flooded during a dinner rush, causing him to stand on milk crates as each plated meal was prepared.
As the executive chef for both Water's Edge Marketplace Buffet and Ristorante Volare at Gaylord Opryland Resort & Convention Center in Nashville, Tennessee, Kroll is responsible for overseeing all kitchen operations, food inventory, product management and, his favorite task, creative menu development. And he's no stranger to the kitchen; his uncle Eugene is a master pastry chef who owned his own bakery, providing many opportunities for Kroll to spend time learning the secrets of the master. At the age of 13, he realized food was his passion and has been creating culinary masterpieces ever since.
"I want to create the kind of dining and entertainment experience our guests will remember for a lifetime," Kroll said. "I also strive to develop a team of culinarians who are the best Gaylord has to offer so that our guests will return night after night."
Most recently, Kroll served as the Chef de Cuisine for seven years at The Park Café in Nashville. There, he assisted in the creation and start-up of a critically acclaimed, privately owned fine dining establishment. He helped to develop the restaurant's concepts and was able to maintain food costs, while managing all kitchen operations. During this experience, he had the opportunity of working alongside Chef Willie Thomas, owner of The Park Café and Eastland Café, whom he came to admire. He has also worked as the Sous Chef at the Bound'ry in Nashville and as the Executive Chef for both the Adams' Place NHC in Murfreesboro, Tennessee and at the Belle Meade Brasserie in Nashville.
Kroll is no stranger to the culinary world at Gaylord Opryland. He studied as a culinary apprentice at the resort for three years after high school. During that time, he worked in all stations of the main kitchen outlets, preparing food for banquets of up to 2,500 people.
This American Culinary Federation (ACFEI) Certified Culinarian, American Culinary Federation member and American Hotel & Motel Association Certified Hospitality Supervisor is also highly decorated. He placed first in the Taste of Elegance Pork Competition, is a bronze medalist in the ACFEI's Southeast Regional Hot Food Competition and the Middle Tennessee Culinary Salon, participated in the SOS Taste of the Nation Evening with Emeril Lagasse and has had recipes published in two national books. One of Kroll's other major accomplishments was cooking for Vice President Al Gore's Nobel Peace Prize celebration party.
Outside of working, Kroll keeps his love of the culinary arts alive by traveling to fine dining establishments and new, fun restaurants all over the world. He also loves wood working, gardening and remodeling his mid-century modern home in Murfreesboro. He and his bride of 13 years, Regina, married among the ancient ruins in Rome. They have a three-year-old son named Jake who is the master of their home, as well as seven nieces and one nephew and a Jack Russell terrier named Stella.
