Chef
Jason Paluska
- Discipline
- Chef
- Based in
- Santa Barbara, California, United States
i. Biography
Coming Up
San Francisco gave Jason Paluska a first pass at restaurant pace: from 2006–2013, he worked as a cook at Town Hall, Salt House, and Anchor & Hope, then moved into the sous chef role at RN74 in San Francisco, California until 2013. The record is less about flourish than repetition, service, and the sort of daily discipline that settles technique. The Lark became the next stage for Paluska, where he has served as opening executive chef and executive chef since 2013. It also marked a deeper investment in one kitchen, one place, and a style of work that has continued to sharpen there.
Where They Are Now
Since 2013, Paluska has served as executive chef there, keeping the operation steady rather than loud. His own standard is blunt: “I don’t have ego in regards to who I am.” In the trade, that reads as a working ethic: keep the focus on the plate, the line, and the consistency of the room. For a chef working in a fixed setting, that kind of attachment is not decoration; it is part of the conditions under which the food is made.
Signature
Jason's signature dishes include grilled Spanish octopus glazed in a spicy pineapple vinaigrette. The plate is built on contrast: heat and acidity, smoke and gloss, firmness and lift. It shows a kitchen language that relies on direct flavors and clean tension rather than excess.
Honors
Jason's honors include Michelin Plate (2019).
Profile updated July 2026
FAQ
Asked of Jason
What is Jason Paluska's current role?
As of 2026, Jason Paluska is Executive Chef.
Where did Jason Paluska work before?
Jason Paluska's earlier career included Town Hall, Salt House, and Anchor & Hope and RN74.
What recognition has Jason Paluska received?
Michelin Plate (2019).
