Hotel Bourré Bonne, Curio Collection by Hilton, has appointed Jason McCollum as Executive Chef.
The place-making hotel in downtown Louisville has appointed McCollum to lead its culinary programme with a fresh vision rooted in exceptional food, thoughtful hospitality and creating a dynamic gathering place for travellers and the local community.
A respected chef and restaurateur, McCollum has led renowned kitchens on both coasts and was previously chef and co-owner of Louisville’s Chik’n & Mi for nine years.
In his new role, McCollum will oversee Hotel Bourré Bonne’s culinary programme, including Steakhouse Bourré Bonne, the hotel’s Wine Spectator Award-winning restaurant, and Rooftop Bourré Bonne, the indoor-outdoor lounge, pool and social space.
Drawing on his experience at chef-driven restaurants and his own establishment, he will introduce a new culinary perspective that unifies the hotel’s dining venues with a shared sense of purpose, creativity and hospitality.
“We are thrilled to welcome Chef Jason to Hotel Bourré Bonne,” said Tony Shaw, General Manager at Hotel Bourré Bonne.
“His passion for hospitality, extensive culinary experience, and strong connection to Louisville make him the ideal person to lead our food and beverage program.
“His creative approach and commitment to quality will elevate every dining experience across the hotel while helping establish Hotel Bourré Bonne as one of the city’s premier culinary destinations.”
Guests can expect new menu items including Chicken Fried Sweetbreads, Lamb Tartare and Clams Kentucky.
These will sit alongside a steak programme featuring dry-aged cuts, Wagyu, American Angus, fresh seafood and other selections.
Under McCollum’s direction, the refreshed culinary programme reflects his commitment to thoughtful sourcing, elevated technique and memorable dining experiences.
At Rooftop Bourré Bonne, McCollum has also introduced a new menu of bar bites to complement the venue’s cocktails and music.
The rooftop offer has been designed for pre-dinner cocktails, post-dinner drinks and poolside gatherings.
“I’m excited to join Hotel Bourré Bonne following its exciting debut,” said McCollum.
“I’m looking forward to building a culinary program that reflects Louisville’s vibrant food culture while delivering experiences guests can’t find anywhere else.
“My goal is to create reasons for people to return, whether they’re celebrating a special occasion, stopping by for drinks on the rooftop, or enjoying an unforgettable meal.”
Originally from West Texas, McCollum discovered his passion for food and hospitality early in his culinary journey.
After graduating from the Culinary Institute of America in Hyde Park, New York, he completed his externship in New York City before returning after graduation to launch his career.
While living in Queens and Brooklyn, he developed his craft in Manhattan under chefs David Chang and Paul Carmichael at Momofuku Má Pêche.
He later expanded his culinary perspective through roles in California’s luxury hospitality scene before serving as Executive Chef at Seattle’s Eve Fremont.
In 2017, McCollum returned to Louisville with his wife, Aenith McCollum, to open Chik’n & Mi.
The chef-driven restaurant became one of the city’s most recognised dining destinations, known for scratch-made ramen and Asian-inspired fried chicken.
The restaurant earned national recognition from Eater and Thrillist, including being named among the best fried chicken restaurants in America, as well as receiving local accolades throughout its nine-year run.
McCollum combines bi-coastal experience with deep relationships across Louisville’s restaurant community.
His appointment supports Hotel Bourré Bonne’s ambition to create a dining destination rooted in creativity, hospitality and a strong sense of place.
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