Pictured left to right: Mark Brooks, Retired Bavarian Inn Lodge Chef and Purchasing Manager; Joanna Nelson, Chef Hospitality Officer; Matt Salem, Assistant General Manager; Jason Wellnitz, Executive Chef; Michael Keller Zehnder, President; Isabella Larson, Sous Chef
Born and raised in Bay City, Michigan, Jason Wellnitz began his culinary journey at the Bay Arenac Career Center under Chef Andy Bacigalupo before gaining early experience at Bay Valley Resort. After competing in SkillsUSA VICA, Jason continued his education at the Culinary Institute of America in Hyde Park, NY, completing his externship at Soaring Eagle Casino under Chefs Chris Nadobny, Brent Hinez, and Brian Owenby.
Following graduation, Jason joined the Bavarian Inn Lodge in Frankenmuth, quickly advancing from line cook to Executive Chef by age 23. During this time, he refined his skills in family dining, banquets, and large-scale production, and later staged at Alinea in Chicago in 2015—an experience that reinforced his confidence and culinary vision.
Jason went on to serve as Executive Chef of Kent Country Club in Grand Rapids, Michigan’s oldest private country club, where he focused on fine dining, wine pairings, and ever-evolving menus. He earned his Level 1 Sommelier certification in 2017 and hosted nearly 20 wine dinners, along with numerous private dining events. During the pandemic, Jason successfully adapted operations to continue serving members and staff through innovative menu planning and commissary-style services.
In August 2020, Jason returned to the Bavarian Inn Lodge as Executive Chef, playing a key role in the design of kitchens for the new Bavarian Blast Waterpark, revitalizing food and beverage operations, and curating a new wine program. He earned his Certified Executive Chef (CEC) designation in February 2025 and is also a certified ServSafe instructor with a passion for molecular gastronomy.
We are incredibly proud of Jason for being named Chef of the Year by the American Culinary Federation, a well-deserved recognition of his leadership, creativity, and dedication to excellence. With approximately 25 years in the industry, Jason recently celebrated 15 collective years at the Bavarian Inn Lodge and was appointed Vice President of the Flint–Saginaw Valley Chapter of the American Culinary Federation.
This is a Fantastic “Happening”, having Jason recognized by the American Culinary Federation for his talent, and years of commitment to excellence…. I absolutely LOVE!!! That it goes to the chef of my “NUMBER ONE” Favorite Place In The World to eat and Has Been Ever Since My First Dining Experience There Back in 1979…..
I had the pleasure of dining there while in Jr High, and then I made Frankenmuth sort of my “Home Away From Home” after returning from Germany, serving in the Army, for three years…….Naturally the chicken is Great, but I go for the “German Meats”. That is what I “Miss”; so when I am in town, that is what I go for….
Congratulations Jason, on your recognition. I understand the hard work, long hours, sweat and everything else that goes into what it is you do, having worked as a chef and restaurant manager for over 27 years…. Viel Glück für die Zukunft!