Management Team / Advisory Board Bios
Jason Alexander McKinney CEO, Director & Co FounderJason McKinney - Jason McKinney got his start as a Chef de Tournant at the Sea Island Resort in his home state of Georgia. He went on to eventually secure a position as Chef de Partie and Poissonnier at Thomas Keller’s three Michelin-starred The French Laundry in Napa, California, during which time he was awarded Chef of the Year. From a family of self-starters, Chef Jason always desired to start something of his own. He, along with fellow Laundry alumni Chef Tyler and Sarah, founded Truffle Shuffle with the dream of bringing access to top-level culinary education and fine dining ingredients to households across the country.
Since founding Truffle Shuffle, Chef Jason has been on a mission to share his expansive knowledge with the ever-expanding Truffle Shuffle family, with features in O Magazine and The Kelly Clarkson Show, a Shark Tank investment from none other than Mark Cuban, and over 96,000 curious home cooks armed with all the skills needed to cook like professional chefs in their home kitchens.
Tyler T Vorce COO, Director & Co Founder Tyler Vorce - Born and raised in Kennebunk, Maine, Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s Culinary Arts program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all the skills and techniques necessary to cook like professional chefs., Mitch RouseBoard memberMitch is a transportation entrepreneur and photographer. He began exploring the realm of aerial photography, with high tech drones. Unsatisfied with the limitations of drones, he began photographing primarily straight down from fixed wing aircraft. He is a member of the board at Truffle Shuffle and currently resides in Washington.
Jonathan Blair Head of FinanceJon Blair, former CFO, COO, and founding team member of Guardian Bikes (a Mark Cuban Company) is the founder of Free to Grow CFO.
At Guardian Bikes, a DTC kid's bike brand, he led revenue growth from $0 to 8 figures in just 4 years and raised over $15MM in debt and equity capital.
After scaling Guardian Bikes, Jon founded Free to Grow CFO with a mission to help visionary founders of DTC brands by delivering outsourced, part-time CFO services for fast-growing businesses that need a CFO, but can't yet afford the full-time salary.
All of Jon’s tools, techniques, and frameworks were crafted from his 10+ years of experience with successfully scaling high-growth businesses.
Tucker Ricchio Chef Ambassador Chef Tucker Ricchio first fell in love with cooking while helping her Nonna make fresh pasta and lasagna as a child. After graduating with a double bachelor’s degree, Chef Tucker decided to pursue becoming a Chef and received formal culinary education from Le Cordon Bleu. Aside from her Nonna, Chef Tucker credits her culinary skills to Chef Suzette Gresham, who mentored her from Butcher to Sous Chef at her Michelin-starred restaurant Aquerello. Chef Tucker is also recently featured on Gordon Ramsay’s Next Level Chef! She loves sharing her passion for food with her Truffle Shuffle guests. In passing on the tips and tricks she’s learned from her years in kitchens, she hopes to give her guests the tools to cook like professional chefs at home.
Jeremy Jarman Chef Ambassador Jeremy Jarman’s love of cooking began at an early age, watching Food Network competitions shows and helping his mother and grandmother in the kitchen. His family knew he had a unique talent when, at the age of six, Jeremy made his first custom cake with his favorite cough drop “candy” his grandmother always gave him! While studying marketing at BYU Idaho, he continued developing his culinary knowledge outside of the classroom as a cake decorator for a local bakery and tea house. After graduating, he decided to pursue his culinary dreams and earned a certificate from the Laney College Culinary Arts Program. He began working at bakeries throughout the Bay Area before eventually making his way to Truffle Shuffle. Chef Jeremy has a unique ability to connect with people, especially when sharing his passion for the “sweet stuff” in life.