Jason Chin

The Climb

Restaurant ownership is the throughline in Jason Chin’s work, and the shape of it is clear: one room, then another, then a wider operating footprint built across Orlando. Since 2005, Seito Sushi has been the base of that structure, with Chin in the owner role and the kind of long tenure that usually comes from steady execution rather than reinvention. The emphasis is on keeping a place working over time—menu, room, service, and guest expectation all held together long enough for the business to compound. The next additions came in sequence, not as breaks from the first room but as extensions of the same operating discipline. In 2014, Chin became owner of The Osprey Tavern, and in 2017 he added owner and Operating Partner of Reyes Mezcaleria. Each role widened the scope of his portfolio without changing the core register: ownership, consistency, and direct responsibility for how a dining room is shaped and maintained.

Today

Seito Sushi remains the anchor point in Chin’s profile, and the fact that he has owned it since 2005 gives the restaurant unusual weight in the story of his career. That length of service matters in this trade because it signals familiarity with the daily realities of keeping a restaurant relevant, stable, and operational over many years. It is not simply a first stop; it is the long-running reference point for the rest of the work. The Osprey Tavern also remains part of that current portfolio, with Chin’s ownership beginning in 2014. He is additionally identified as owner/operator of The Osprey in Orlando, which keeps the focus on active involvement rather than distance. Read together, the current roles show a restaurateur working across multiple concepts while staying close to the mechanics of each one.

Career - Owner — Seito Sushi, Orlando, FL (2005–present) - Owner — The Osprey Tavern, Orlando, FL (2014–present) - Owner and Operating Partner — Reyes Mezcaleria, Orlando, FL (2017–present)

Recognition

The 2007 connection to the University of Central Florida - College of Business Administration gives Chin’s profile a business-side reference point. In a career built on restaurant ownership and operations, that detail situates the work within a formal framework of business study, which is useful context for understanding the scale and structure of the portfolio. It reads less as decoration than as background on how the operating side of the career was formed.

FAQ Where did Jason Chin train or study? He studied at the University of Central Florida - College of Business Administration in 2007.