Jason Wrobel

Official Website

Detroit-born chef, Jason Wrobel, dishes up a sublime fusion of food and humor to help you live to 100. He focuses on whole foods and big flavors as the host of the Cooking Channel TV series How To Live to 100. Jason turns up the heat on powerful ingredients proven to increase your longevity and serves them up as culinary masterpieces. With an emphasis on radical simplicity and artful presentation, he imbues his ecstatic food creations with the energy of fresh and organic produce. The healing properties and outrageous tastes of his dishes have rendered his recipes hands-down favorites among celebrity clients, and regular folk alike. J-Wro fans Woody Harrelson, Jeremy Piven, Robin Wright, Sigourney Weaver, John C. Reilly, Flea, Steve Buscemi, Isabelle Adjani and Russell Simmons, consistently rave about his delicious and innovative culinary creations.

After graduating from the Living Light Culinary Institute and earning certification as an Associate Raw Food Chef and Instructor, Jason went onto to apprentice with the industry’s finest and most revered talents in New York City, Detroit and Los Angeles. As Executive Raw Food Chef at the award-winning Café La Vie in Santa Cruz, California, Jason highlighted the amazing local produce from Northern California’s central coast, taking innovative simplicity to soaring new heights. His other career highlights include winning the inaugural World’s Best Raw Ice Cream Competition in Los Angeles and being the first vegan chef to present at the prestigious Pebble Beach Food & Wine festival.

Jason hosts the popular YouTube channel The J-Wro Show showcasing healthy recipes, lifestyle transformation tips and epicurean entertainment. His first DVD, Simple Vegan Classics, is a global bestseller, which has taught thousands of people how to prepare easy and nutritious raw plant-based foods. Jason released his bestselling vegan cookbook and lifestyle guide, Eaternity, with Hay House in 2016.

Click below to read our exclusive piece with the artist:

A Beginner’s Guide to Down-to-Earth Veganism