One of Milwaukee’s James Beard honorees is charting new territory about 1,000 miles east of the Cream City.

Chef Jason Gorman, most recently chef at The Ambassador Hotel, has accepted an executive chef position with Wolfgang Puck Catering at the Boston Museum of Science, where he’ll oversee the catering division at the museum, as well as food and beverage operations at the Riverview Cafe.

Gorman, who departed The Ambassador Hotel at the end of last year, says the Boston-based position was the culmination of an extended job search, which included auditions in Houston, Phoenix, Los Angeles and Las Vegas.

He says the move is a good one, not only for his family, but also his career.

"For me, it's a great move," he says. "I have the opportunity to cook for thousands of people in a historic destination. I'm working for a world-renowned chef and in a wonderful food city. When cooking for so many people the challenge is still about creating relationships, creating impactful experiences, regardless of the volume or the price point. It’s not about what you cook, but how you do it."

And, judging from the work Gorman has done here in Milwaukee, there's little doubt he'll be up for the task.

The new post is among a variety of high-profile positions the Chicago-born,  Atlanta-trained chef has held over the years, including executive chef positions at Potawatomi Hotel & Casino's Dream Dance, where he was nominated as a James Beard semi-finalist for Best Chef Midwest in 2008, and the Iron Horse Hotel. He also worked with Kenosha native Tony Mantuano as executive chef at the Art Institute of Chicago and Mangia Wine Bar before returning to Milwaukee to accept a position as executive chef for the Milwaukee Art Museum.

In fact, after more than a decade working in the Milwaukee area, Gorman says he'll be taking a significant number of memories with him.

"We’re really going to miss Milwaukee," notes Gorman. "Its hard to surmise the impact it's had on me and my family. I have many wonderful memories, and I have been fortunate enough to have crossed paths with so many genuine, sincere people.

"Cooking for me has always been about building relationships: the people that produce your food, the people who cook by your side and the people sitting at your table. It’s those relationships I will miss, but will never forget. I am humbled and grateful for my time."