Jason Druso is a Regional Vice President overseeing the operations and performance of a portfolio of urban and lifestyle hotels and restaurants for White Lodging. A seasoned hospitality leader, he brings a unique blend of restaurant, hotel, entrepreneurial, and corporate operations experience.
Jason earned a Bachelor of Science in Finance and Marketing from Miami University in Ohio, where he also competed as a Division I football player. He launched his career with Jeff Ruby’s Culinary Entertainment, rising from frontline and supervisory roles to assistant general manager and, by age 24, general manager. He led several acclaimed steakhouse openings, receiving numerous local and national accolades, and achieved Level II Sommelier certification from the Court of Master Sommeliers. He later founded and operated his own restaurant and consulting business.
Jason moved into hotel operations as an assistant general manager and general manager at prominent urban and lifestyle properties before joining White Lodging. During his tenure at White Lodging, he served as Vice President of Restaurants and Vice President of Food & Beverage, where he was instrumental in shaping the company’s industry-leading food and beverage platform. Over a decade, he helped develop and open more than 50 independently branded, scratch-kitchen restaurant and bar concepts and established White Lodging’s research and development test kitchen, now a hub of culinary innovation.
Known for driving consistent improvements in quality, guest satisfaction, and operational efficiency, Jason’s leadership has been a key differentiator for owners and partners. In his current role as Regional Vice President, he continues to build on that foundation, advancing performance across White Lodging’s diverse portfolio.
Jason earned a Bachelor of Science in Finance and Marketing from Miami University in Ohio, where he also competed as a Division I football player. He launched his career with Jeff Ruby’s Culinary Entertainment, rising from frontline and supervisory roles to assistant general manager and, by age 24, general manager. He led several acclaimed steakhouse openings, receiving numerous local and national accolades, and achieved Level II Sommelier certification from the Court of Master Sommeliers. He later founded and operated his own restaurant and consulting business.
Jason moved into hotel operations as an assistant general manager and general manager at prominent urban and lifestyle properties before joining White Lodging. During his tenure at White Lodging, he served as Vice President of Restaurants and Vice President of Food & Beverage, where he was instrumental in shaping the company’s industry-leading food and beverage platform. Over a decade, he helped develop and open more than 50 independently branded, scratch-kitchen restaurant and bar concepts and established White Lodging’s research and development test kitchen, now a hub of culinary innovation.
Known for driving consistent improvements in quality, guest satisfaction, and operational efficiency, Jason’s leadership has been a key differentiator for owners and partners. In his current role as Regional Vice President, he continues to build on that foundation, advancing performance across White Lodging’s diverse portfolio.
