Jason Heller

The Climb

Training at Odyssey Writing Workshop gave Jason Heller a formal base for the writing work that followed, and the early editorial grind at The A.V. Club as Denver City Editor sharpened that practice under daily deadlines. The progression is straightforward: workshop, newsroom, then a broader professional life built around reporting, editing, and revision. Since 2012, he has also been publishing as an author, adding another working lane to a career that has remained deliberately mixed. The throughline is not one fixed role but a repeatable set of skills that move between publication, editing desk, and page.

Today

Since 2019, Jason Heller has co-hosted Pasta Lovers Club Napa in Yountville, California, where the work depends on timing, coordination, and a clear division of labor. He handles the wine and makes the pasta that Sarah turns into full-fledged dishes, so the finished plate is the result of two hands working in sequence. It is restaurant work with a narrow focus and a direct method. Outside that venture, he still spends most of his week doing various freelance writing, keeping the writing practice active alongside the restaurant work. In his off-time, he has been working on his next novel (or five), and he sums up the rest of the mix as “Mostly wine, pasta, agave, travel and kid.” The list is plain, but it points to a working life built around taste, movement, and ongoing production.

Signature

Jason's signature dishes include Pasta Lovers Club Napa.

In Their Words “I still spend most of my week doing various freelance writing, and I’ve been working on my next novel (or five) in my off-time.” “I always thought “I want to write about the old stuff, and put it in perspective, in context.”

Recognition

In 2011, he earned the Master Sommelier credential.