MarieBette was conceived by Jason Becton & Patrick Evans who first met at the International Culinary Center (formerly known as the French Culinary Institute).
MarieBette is named after their daughters, Marian and Betty. Jason left his job as an art director in advertising to a pursue a culinary career at the Four Seasons Hotel New York. While at the Four Seasons he was exposed to many styles of cooking and worked in all of the various kitchens at the hotel from banquets and room service to the main restaurant, the Garden, where he eventually became the restaurant chef.
He also had a stint at l’Atelier de Jöel Robuchon where he was exposed to Robuchon’s unique take on simple ingredients elevated to greatness.
Jason’s interest in food and all things related was inspired by time spent in France. The use of seasonal ingredients and simple-but-beautiful presentations that he was exposed to there and throughout his culinary career helped shape his culinary style.