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He'll dominate trivia night at the local bar, especially if the topic is world geography, American history or movie quotes. He loves the LA Dodgers. He strongly endorses dad jokes. Oh, and if you need a last-minute wedding DJ, he's your man.
When old friends and colleagues describe Mapletøn's new Director of Food and Beverage, they consistently speak of Oren's creativity and versatility. How many managers build a 9-hour playlist of music — "Chef Cuts, Volume 1, 2 and 3" — for his kitchen colleagues.
"You never hear the same song twice," chef Adam Schumacher, who's listened to that playlist over and over. "It's a nice variety. A little bit of everything."
That's Oren, whose diverse skills and interests are perfect for a new club. At Mapletøn, the hours will be long and the standards high, but Oren has done it all in F&B. He provides a fun, friendly personality to rally around.
"The members will love him," said Nashville restaurant manager Justin Thomas, who worked alongside Oren for three years. "He'll remember names and what they like. He'll be able to chat it up about different things. He's not just going to be a food guy. Or just a drink guy. He's got a wide range of knowledge.
"He does a great job of connecting with people and forming bonds."
Born and raised in Sioux Falls, the 46-year-old Oren knows the city's golf scene well. And he knows what makes an inviting clubhouse bar. Classy but comfortable. Hospitality comes first.
Oren didn't exactly start with that mindset. Thirty years ago, his not-so-glorious first high school job was cooking fries for his brother at a local BBQ restaurant. When he got promoted, Oren laughed, "I didn't know if it was because I was good or because my brother was my boss."
He wanted clarity, so Oren moved to Jimmy John's. He spent 12 years working for the sandwich chain, rising to area manager. That's really where he fell in love with the industry. At a national awards ceremony in Las Vegas, Oren won GM of the year. He was stunned.
In 2017, Oren's family — wife Miranda and kids Leah and Andrew — moved to Nashville. Jason thrived in two restaurants before Covid shut down Music City and prompted the family's return to Sioux Falls. Back home, Jason joined the Vinyahd Restaurant Group and directed Maribella Ristorante the past three years. Three decades in kitchens and dining rooms have shown Oren every phase of F&B. His experience also taught Oren key lessons about management. Take care of the little things, he says, and the big things take care of themselves.
"You have to have a strong supportive team," Oren said. "That's something I've always told anyone who works with me. I want to make sure that you're in the best possible place to win. Because if you are, I know you will take care of the guests."
When Oren noticed Mapletøn's emergence in Sioux Falls, the club seemed like a great fit. He loved golf — and the idea of being part of something special and new.
Mapletøn's sparkling new dining room isn't ready quite yet, so success still requires imagination. "I want to get inside the clubhouse, get out of the trailer, and get the creative juices flowing," Oren said.
For now, he's engaged in everything from knife selection to drink development. He recently created the club's new espresso Martini, the "Mapletini."
The nine-hour kitchen playlist is on the backburner, but Oren never runs short on fun ideas.
"I don't want to be like, 'Oh, it's a Wednesday in November, we're probably going to be slow,'" he said. "I want to figure out a way to encourage people, whether it's a specialty drink menu or a wine tasting or a beer and bourbon dinner.
"I look forward to putting those things together."
Meet Mapleton's Food & Beverage Director: Jason Oren
Jason Oren is a connoisseur of Bourbon, chicken wings and 90s hip-hop.He'll dominate trivia night at the local bar, especially if the topic is world geography, American history or movie quotes. He loves the LA Dodgers. He strongly endorses dad jokes. Oh, and if you need a last-minute wedding DJ, he's your man.
When old friends and colleagues describe Mapletøn's new Director of Food and Beverage, they consistently speak of Oren's creativity and versatility. How many managers build a 9-hour playlist of music — "Chef Cuts, Volume 1, 2 and 3" — for his kitchen colleagues.
"You never hear the same song twice," chef Adam Schumacher, who's listened to that playlist over and over. "It's a nice variety. A little bit of everything."
That's Oren, whose diverse skills and interests are perfect for a new club. At Mapletøn, the hours will be long and the standards high, but Oren has done it all in F&B. He provides a fun, friendly personality to rally around.
"The members will love him," said Nashville restaurant manager Justin Thomas, who worked alongside Oren for three years. "He'll remember names and what they like. He'll be able to chat it up about different things. He's not just going to be a food guy. Or just a drink guy. He's got a wide range of knowledge.
"He does a great job of connecting with people and forming bonds."
Born and raised in Sioux Falls, the 46-year-old Oren knows the city's golf scene well. And he knows what makes an inviting clubhouse bar. Classy but comfortable. Hospitality comes first.
Oren didn't exactly start with that mindset. Thirty years ago, his not-so-glorious first high school job was cooking fries for his brother at a local BBQ restaurant. When he got promoted, Oren laughed, "I didn't know if it was because I was good or because my brother was my boss."
He wanted clarity, so Oren moved to Jimmy John's. He spent 12 years working for the sandwich chain, rising to area manager. That's really where he fell in love with the industry. At a national awards ceremony in Las Vegas, Oren won GM of the year. He was stunned.
In 2017, Oren's family — wife Miranda and kids Leah and Andrew — moved to Nashville. Jason thrived in two restaurants before Covid shut down Music City and prompted the family's return to Sioux Falls. Back home, Jason joined the Vinyahd Restaurant Group and directed Maribella Ristorante the past three years. Three decades in kitchens and dining rooms have shown Oren every phase of F&B. His experience also taught Oren key lessons about management. Take care of the little things, he says, and the big things take care of themselves.
"You have to have a strong supportive team," Oren said. "That's something I've always told anyone who works with me. I want to make sure that you're in the best possible place to win. Because if you are, I know you will take care of the guests."
When Oren noticed Mapletøn's emergence in Sioux Falls, the club seemed like a great fit. He loved golf — and the idea of being part of something special and new.
Mapletøn's sparkling new dining room isn't ready quite yet, so success still requires imagination. "I want to get inside the clubhouse, get out of the trailer, and get the creative juices flowing," Oren said.
For now, he's engaged in everything from knife selection to drink development. He recently created the club's new espresso Martini, the "Mapletini."
The nine-hour kitchen playlist is on the backburner, but Oren never runs short on fun ideas.
"I don't want to be like, 'Oh, it's a Wednesday in November, we're probably going to be slow,'" he said. "I want to figure out a way to encourage people, whether it's a specialty drink menu or a wine tasting or a beer and bourbon dinner.
"I look forward to putting those things together."