- Chef Jason La Iacona works as the head chef at Miel, a small Nashville restaurant focused on sustainability and locally-produced food.
- He speaks out about his own mental health challenges in hopes of creating a new culture of positivity in an industry long-plagued by stress and burnout.
Jason La Iacona loves food.
Growing it, cooking it, sharing it. The chef lights up when walking through the garden at Miel, the Nashville restaurant where he serves as head chef.
But he knows all too well that the food industry hasn’t always loved him back. The constant stress of the job forced him into a dark place when he was pushed to his breaking point.
He’s not alone. Mental illness like anxiety and depression can be exacerbated while working in the hospitality industry, where long hours, late nights and high stress are common. Many workers turn to drugs and alcohol to cope with intense demands.
For an industry still recovering from pandemic-related shutdowns, a new priority has emerged with a roaring vigor: employee wellness.