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Mason Snyder’s journey to becoming Executive Chef at Feast Your Eyes Catering is one of transformation, adventure, and an unyielding spirit. From serving in the U.S. Air Force to earning the nickname “Cowboy Chef” during his rodeo days, Mason’s career has been shaped by an adventurous spirit, a deep connection to the land, and a commitment to sustainability.
Here’s a closer look at how Mason’s adventurous spirit brought him to where he is today: the Executive Chef redefining catering at Feast Your Eyes gunning for a James Beard Award.
Forming an Early Connection to the Land
Mason’s connection to the land and environment was deeply rooted in his upbringing on a farm in Pennsylvania. His mother is a certified Master Gardener—a trained expert in horticulture and sustainable gardening— and his childhood was filled with memories of running barefoot through cornfields and savoring sun-ripened strawberries and tomatoes straight from the garden.
His father also contributed to shaping his view of nature. He helped Mason develop respect for the land while teaching him how to hunt and fish. “My dad trained me to hunt and kill an animal,” he says. “It was very important to take care of that all the way through the process. You want to make sure the meat is cared for from the time you’re butchering it, to when you put it on a plate of food. It was a living being, animal, plant, whatever, until a certain point. You stopped it. It needs to have a purpose for you to do that.”
When Mason wasn’t out in nature, he was getting his first taste of life in a professional kitchen. As a high schooler, he worked nights in the kitchen of Smugglers Notch Ski Resort. While his path wouldn’t take him directly there, these early experiences played a vital role in shaping him into the chef he is today.
From Farm Fields to the Air Force
While his upbringing was deeply tied to nature, Mason also had a fascination with F-16s. This fascination led him to join the Junior Reserve Officers’ Training Corps (JROTC) in high school. Though he was a good student with scholarship opportunities due to his academic performance, he chose to serve his country in the Air Force after high school.
Mason joined the Air Force after graduating from high school.
During his time in the Air Force, Mason became a cryptologic fusion intelligence analyst, a role that required him to analyze raw data and turn it into actionable reports. This analytical mindset—honed through years of military training— would later serve him in the kitchen, analyzing the best raw ingredients to add complex layers to dishes.
Mason’s time in the Air Force also expanded his culinary horizons. During deployment, he was able to experience new flavors and international dishes. He recalls walking through bustling Egyptian streets where maître d’s call out to entice you into their restaurants. It was on deployment that Mason first tasted authentic baklava that was soft and flaky instead of dry—as well as shawarma and richly brewed varieties of coffee. But his military days were nearing an end, and a new challenge lay waiting on the horizon…the rodeo.
Becoming “Cowboy Chef”: Finding Renewal and Passion on the Rodeo Circuit
By the age of 28, Mason was nearing the end of his military career and ready to try something new. While stationed at Buckley Air Force Base in Colorado, he tried his hand at rodeo and fell in love with the sport and community because of his love for animals.
The rodeo opened new doors for Mason.
The rodeo community reignited his connection with the agricultural community. He enjoyed spending time talking with ranchers and farmers who were passionate about the way they raised their cows and how they grew their grain. These conversations continued to build on his appreciation for the work that goes into producing high-quality ingredients.
It was during this time that Mason began to develop his cooking skills. Rodeo riders aren’t among the wealthiest professional athletes. So, traveling with the rodeo community, he began cooking for the group, pooling their resources together for ingredients. Eventually, he earned the name “Cowboy Chef”, a nickname that stuck and helped shape his culinary career.
Pursuing a Culinary Career
In 2017, with his passion for cooking and sustainability ignited, Mason began pursuing a career in the culinary arts. He was drawn to the challenges that chefs faced, such as: How do you find the best ingredients? How can you make ingredients better? What happens at the chemical level in food when cooking? How can we help the food chain?
In his quest to find a culinary school, he discovered Escoffier’s culinary arts program. While he had never heard of it before, it kept surfacing on the lists of top culinary schools. After doing some research, he was drawn to the school for its farm-to-table program because it aligned with his values of sustainability and local sourcing.
*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.
Using his G.I. Bill benefits, he enrolled in Escoffier, and he encourages other veterans to explore similar opportunities to make the most of their benefits. During his time at school, he gained valuable experience working under Chef Michael as a Purchasing Assistant. He learned first-hand how to meticulously choose the best ingredients and handle them properly to maintain their high quality.
Snyder desperately wanted to complete his externship, part of the culinary arts program, at McCrady’s, a high-concept restaurant in South Carolina renowned for its locally sourced ingredients and creativity. However, he was rejected twice when applying. Determined to find a way, Mason sent a cover letter and resume directly to the culinary director, explaining his passion and how their values aligned with his. His persistence paid off, and he was given the opportunity he was after.
Competing on Chefs vs. Wild
In 2020, Mason took on the role of Sous Chef at Catamount Ranch & Club and worked seasonally as a Chef and Wilderness Guide at Flat Tops Wilderness Guides LLC in Colorado. In addition to his work as a hunting and fishing guide and chef, Mason was also part of Yampatika, a program that teaches foraging.
It was during this time that Mason made gnocchi from yampah root, a starch he approached analytically, using it as he would any other starchy ingredient. His creativity and problem-solving skills left others amazed, but for Mason, it was a logical extension of his culinary philosophy. These roles allowed him to combine his love for the outdoors with his culinary experience, which continued to solidify his connection to sustainable, nature-driven cooking.
In 2021, his experience of blending his wilderness skills with culinary creativity earned him a spot on Hulu’s Chefs vs. Wild, a survival-style cooking competition set in the rugged wilderness of British Columbia’s Sunshine Coast. The competition was a perfect match, testing Mason’s adventurous spirit and commitment to sustainable cooking.
The experience on Chefs vs Wild helped Mason discover his culinary identity.
The intense experience pushed him to forage for ingredients in the wilderness to create gourmet-level dishes under extreme conditions. It challenged his abilities but also reinforced his belief that the best food starts with a profound respect for the land.
Staying Local with Feast Your Eyes Catering
In 2023, Mason returned home to Pennsylvania, working as a sous chef at Fork Restaurant in Philadelphia. While his time there was brief, it was the beginning of a new chapter in his culinary career. While exploring his options between two roles, Mason was encouraged to try working for a catering company. He initially viewed it as a temporary opportunity while he was looking for a sous chef position. However, the company ended up needing an executive chef, and seeing his passion for his work, offered him the position.
Mason has found fulfillment in the catering world and the unique experiences it provides. He is drawn to catering because “you’re part of the big events in people’s lives… You get to see a lot of culture, a lot of changes, a lot of people’s big moments.”
Now leading Feast Your Eyes catering, Mason is working to change the catering industry. He is committed to sourcing local ingredients and supporting Philadelphia farmers and suppliers instead of relying on large-scale suppliers. With his leadership, he hopes to redefine catering with a focus on sustainability, quality, and local connections.
What’s Next for the Cowboy Chef?
Mason Snyder’s journey from military analyst to executive chef is a transformation of persistence, passion, and deep respect for food and the environment. Each step of his journey has helped shape his culinary identity, leading him to where he is today, approaching food with a balance of creativity, sustainability, and integrity.
Moving forward, he is excited to continue his work at Feast Your Eyes Catering. Together, they’re striving for something unprecedented for a catering company: a James Beard Award. While no catering company has been awarded one in the past, Mason is determined to do whatever it takes to make it happen.
If you’re inspired by Mason’s journey, you can explore how Escoffier can help you turn your passion for food into a rewarding career. Learn more about our Culinary Arts program today and take the next step in your culinary adventure.
