Jason Goddard was once a farm boy in the rolling hills and limestone bluffs of eastern Iowa.
On a 3½ acre plot of land on the Mississippi River, Goddard helped his family grow sweet corn, okra and five different varieties of beans. It’s there he developed an understanding of food and its growing cycle. How ingredients should be fresh and local and pesticide-free.
And now he’s applying those practices as corporate chef of three Naples restaurants and one in St. Petersburg.