Meet the Team
Jason Viscount, Executive Chef/General Manager
York native Jason Viscount did not always dream of becoming a chef. However, his life had always been influenced by fine cuisine and the food service industry. By the time he needed to decide upon a career, Viscount didn’t hesitate to attend the Restaurant School of Philadelphia where he fully developed and nurtured his passion for food.
After graduation, Viscount returned to central Pennsylvania where he spent time in some of the best kitchen this area has; the Yorktowne Hotel, Hotel Hershey’s Circular Dining Room and The Golden Sheaf at the Hilton Harrisburg.
In 2006 Viscount helped to open BRICCO to rave reviews. The restaurant quickly earned many distinguished awards and became the "place to be" for local foodies. Bricco’s most significant classification was received when it was selected to become a member of DiRōNA, Distinguished Restaurants of North America, an honor that fewer than 800 restaurants have earned in North America, Canada and Mexico since the organization's conception twenty years ago.
Today, Viscount enjoys the title of Executive Chef / General Manager of Bricco and all of the responsibility and creative freedom that comes with it. Viscount's zeal for fine food is not put on the back burner when he exits the restaurant. At home, you'll find he still loves conjuring up many of his own recipes and traditional family favorites for his wife and family to enjoy.
Cassandra Callahan, Pastry Chef
Casey, originally from Scranton, PA, graduated from the Restaurant School of Philadelphia in 1999. She baked and plated her way around the city at local restaurants and hotels, honing her skills and developing her own personal style of baking.
In 2001 Casey settled in Harrisburg with husband Brian and began her career at the Hilton Harrisburg as the hotels first Pastry Chef. Casey began developing menus and training the bakery staff that would, in a few years, be the starting lineup of Ciao! Bakery. She found her home in 2006 with the opening of Ciao! Bakery, where she puts her personal touch into every dessert that leaves the shop, as well as the plated desserts in Bricco, and desserts for the various wholesale customers she serves.
Casey’s baking skills and management techniques have continued to grow throughout the years. In January 2011 she was asked to take on the management responsibility for Ciao! Bakery’s brother shop, Olewines Meat and Cheese House.
Casey made her life even sweeter in 2009 when she and her husband started a family. Now the proud mother of two young children will always have a built in tasting kitchen at home with two unbiased critics.