Jason Bond
Jason Bond, from a family of ranchers, spent most of his youth in the mountains and otherwise outdoors. Both of his grandmothers were great cooks, which he feels has been important for defining the way he looks at cooking and dining. After studying music in college, Jason drove to the East Coast to work with many nationally known chefs and in two Relais & Chateaux properties, The Inn at Little Washington and The Ryland Inn. After studying charcuterie in Paris and traveling throughout France to expand his knowledge of cheese, Jason spent four years at No. 9 Park ultimately, as chef de cuisine. He helped to design and open B&G Oysters and The Butcher Shop. Following a stint at Burdick Chocolates as head chef, Jason returned to Boston as executive chef at Beacon Hill Hotel & Bistro.
Jason constantly strives to balance tradition with modern tastes and techniques.