Who We Are     

   
     Every fairytale has its love story.  Jason and Carolina’s began at the Culinary Institute of America, where the two met in wine class.  On their first date, Jason told Carolina that she was the one that he was going to marry.  In December 2010 the couple began planning their professional futures together.  It wasn’t long before they had decided to open a charcuterie & salumi shop based in Carolina’s hometown, Washington D.C.
 
     Carolina grew up right here in Washington D.C.  While attending St. John’s College High School, she cooked at Restaurant Nora in DuPont Circle.  The restaurant developed her interest in local organic food.  After several months spent working at the restaurant, Carolina enrolled in The Culinary Institute of America.  The school gave her the opportunity to be trained by many of the school's great chefs.  Returning to DC and dedicating her professional skills to the community was always Carolina's objective.  In 2009, she interned at Mie n Yu in Georgetown, where she focused on farm to table programs.  She learned the importance of sourcing from local farms and producers.  The restaurant gave her the shared responsibility of speaking with farmers and finding new purveyors.  Carolina began to realize the benefits of using whole animals, and developed a small sausage program for the restaurant.  Upon returning to the CIA she focused on her entrepreneurial skills and received extensive training from instructors who gave her the necessary tools to achieve her professional goals.   She enhanced her managerial skills by focusing on the concept of enlightened hospitality. Carolina now holds a Bachelor’s degree in Professional Studies in Culinary Arts Management. 
    
     Jason was born and raised in Michigan.  Originally a psychology major, he decided to change his focus to becoming a chef by enrolling in a local culinary program.  After two months, Jason decided to test his skills by transferring to the Culinary Institute of America.  In 2007, Jason became Sous Chef under Chef Brian Polcyn and Chef Steven Grostick at Five Lakes Grill in Milford Michigan.  The two chefs taught Jason the principles behind charcuterie & salumi.  The passion for the craft remained as Jason cooked in different kitchens around the country, including several of America's Michelin-starred restaurants.  He has also earned his FDA/USDA Food Safety/Preservation Certificate for operating advisors from UC Davis.   In addition to being TLP’s chef and charcutier, Jason is currently working toward a bachelor’s degree in creative writing from the Southern New Hampshire University, as well as a sommelier certification through the Master Court of Sommeliers.