Since 2019, Chef Jason Venazio has provided much more than just meals at the VNA Hospice House. He creates moments of comfort for patients and families during life’s most difficult days.
Jason earned his culinary degree from the Art Institute of Tampa and has spent years building his craft in kitchens across the country. Before joining the VNA Hospice House, he cooked in restaurants and kitchens everywhere from New York to Turks and Caicos and even owned his own food preparation company.
Today, he brings his many years of experience to the Hospice House kitchen. He says it’s unlike anywhere else he’s ever worked, but in the best way possible.
“It’s like cooking at home if you had a family of 20,” Jason said. “You can really take your time and care about what you’re doing.”
One of the first things Jason does when a patient arrives is find out what foods they love. Patients and their families can fill out a sheet with their favorite meals, giving Jason the opportunity to prepare dishes that feel familiar and comforting. He regularly goes out of his way to make those requests happen, even stopping at the grocery store himself if the kitchen is missing an ingredient, just to make sure a patient can enjoy a favorite meal.
Jason regularly interacts with hospice patients, and over the years, he has formed lasting relationships with many of those who return for respite care.
“We’re buddies at this point,” he said with a smile.
One of those respite patients became more than just someone Jason prepared meals for — they developed a special connection over shared dinners and conversations. Moments like these are what Jason says make his time at the VNA Hospice House so special.
Every Thursday, Jason plans the menu and shops for the week ahead, keeping his patients, their preferences, and the staff working each day in mind. Many of the fresh vegetables he uses come from Shining Light Garden, a Vero Beach community garden that donates produce to local organizations. These donations help Jason provide patients with fresh, nutritious meals while adding locally grown ingredients to the dishes he prepares.
“We get bushels of vegetables on Thursdays,” he said. “We’re very thankful for the generosity of Shining Light Garden and the support they provide to the Hospice House.”
One of Jason’s favorite things about working at the Hospice House is getting to hear the feedback from the patients and their families firsthand.
“Usually as a chef, you never hear the feedback,” he said. “It’s such a pleasure to know who you’re caring for and who you’re providing for.”
While Jason is known for going above and beyond, he’s quick to point out that he isn’t doing it alone. Volunteers take breakfast and lunch orders, assist with dinner service, and make sure patients receive the meals they want. He says the supportive team and the people he works alongside every day are a big part of what makes the Hospice House such a special place to work.
“The whole environment here is just really beautiful,” Jason said. “Everyone genuinely cares about the patients and each other, and I really love my coworkers. The VNA makes sure things are done the right way, and I’m proud to be part of that.”
In addition to caring for the patients, Jason and his team always make sure that their families are taken care of too.
“We care for the families just as much as we care for the patients,” Jason said. “They get so wrapped up and let themselves go. We’re always here to support them.”
Outside of work, Jason enjoys staying active at the gym, cooking at home for his wife, and going to concerts.
