Pepper's Artful Events
Chef Jason Veilleux started his career working for Aramark at Fenway Park as well as a line cook at Grill 23, then as a Sous Chef at Legal Sea foods. He was the opening chef at The Marathon restaurant in Hopkinton before he changed paths by moving into catering. He worked as Executive Sous Chef for The Catered Affair for 8 years before his current position as Executive Chef at Peppers Artful Events. He went to school at the Culinary Institute of America in New York.