ChefConnect: Charlotte Host Chapter & Conference Chef
Meet the Host Chapter
ACF Charlotte Chapter, Inc. will host ChefConnect: Charlotte. Learn more about the chapter and how you can get involved.
Jason "Jay Z" Ziobrowski, CEC
Corporate Chef, InHarvest, Inc.
Chef Jay Z works personally with customers to help them capitalize on the singular qualities of InHarvest products to increase sales and satisfaction. A graduate of Johnson & Wales University who is certified as an executive chef (CEC) by the American Culinary Federation (ACF), he focuses heavily on recipe development based on existing and forecasted menu trends, customer demand and seasonal and regional ingredients. What’s more, Chef Jay Z taps the power of InHarvest’s exotic and heirloom grains, grain blends, beans and legumes to stimulate all of the senses. An experienced demo chef, Chef Jay Z captivates audiences around the country with his appealing and entertaining education style. Recently elected president of the ACF Chefs of Charlotte Chapter through 2018, Chef Jay Z has a deep commitment to fostering child nutrition and regularly volunteers his time and knowledge to teach school-age kids the ABCs of eating healthfully so they’ll grow up as healthy adults. Indeed, Chef Jay Z has often been lauded for his tireless work by the ACF’s Move to Schools / Chef and Child Foundation.
Meet the ChefConnect: Charlotte Chef
Executive Chef, The Westin Charlotte
For Chef Jason Coperine, family and food were an integral part of everyday life from a very young age. With a grandmother rooted in Italian tradition and a father as a professional chef, it was easy to become passionate about the importance of great cuisine.
Chef Coperine enrolled in Johnson & Wales University in Miami, Florida where he finished in the top five percent of his class in 2004. While studying, he began his professional culinary career in the signature restaurant of one of Miami’s most historic hotels, The Biltmore Hotel. There, he participated in monthly visits from Michelin-rated French chefs.
In 2007 he joined the St. Regis Fort Lauderdale, partaking in the opening of Cero, an ocean-inspired signature restaurant. While at the St. Regis Fort Lauderdale, he developed a love for the local seafood and creative preparations. Throughout Chef Coperine’s career, he has also worked at such prestigious hotels as The Ritz Carlton, New York Marriott Marquis, and historic Riverside Hotel as well as participated in the opening of multiple new restaurant concepts.
Chef Coperine joined The Westin Charlotte in 2014 as Executive Chef where he provides leadership and expertise to the hotel’s restaurant kitchens and banquet operations. He brings 15 years of culinary knowledge and is an active member within the local community, lending his culinary skill and guidance whenever possible.