Jason Pump – Executive Chef, Vince Lombardi’s Steakhouse

From an early age, food was more than just a meal for me—it was an experience. Growing up in Wisconsin, my family's table was always full, surrounded by laughter, conversation, and the traditions of hunting, fishing, and homegrown ingredients. That sense of community shaped my philosophy as a chef: food should be shared, celebrated, and crafted with passion. 

My culinary journey began with formal training in culinary school, followed by hands-on experience in kitchens across the country. I honed my skills under Chef John Doherty at the legendary Bull and Bear Steakhouse at the Waldorf Astoria in New York, where my love for perfectly grilled meats was born. From there, I worked under Chef Emeril Lagasse at Emeril's in New Orleans, mastering every station before becoming a Junior Sous Chef. 

After years of cooking in seasonal kitchens from Door County to Louisiana and Florida, I earned my first Executive Chef position at The Landmark Resort in Door County. Now, at Vince Lombardi's Steakhouse, I bring that same dedication to quality, sustainability, and locally inspired flavors to every dish. 
While I don't claim a single signature dish—because every plate deserves perfection—one of my favorites is Steak Diane: thin-sliced prime tenderloin, sautéed in butter, flambéed with luxe cognac, and finished with mushrooms, thyme, and a touch of garlic. 

My influences? Culinary greats like Emeril Lagasse, Eric Ripert, Thomas Keller, and Anthony Bourdain. But ultimately, my inspiration comes from the joy of cooking itself—the art of creating something unforgettable, meant to be savored with good company. 

At Vince Lombardi's Steakhouse, every meal is an experience. I look forward to sharing that with you.