Jason Pringle

Coming Up

Jason Pringle’s work sits on classical French technique, modern interpretation, and the seasons around him. He has described his cuisine plainly: “My cuisine places a modern, interpretive twist on classical French dishes. I also wish to simply highlight the local bounty of the seasons.” The early arc of the career was built in luxury dining rooms where precision matters. Jason Pringle began as executive chef at David Burke Townhouse, then moved to Head Chef at Millesime in New York. Those roles placed him in kitchens where discipline, timing, and finish are part of the daily standard. The résumé then widened across major restaurants in different markets. Jason Pringle went on to serve as executive chef at Aqua, then as executive sous chef at Epic Roasthouse in San Francisco, where pace and execution would have remained central. He also spent time as a member of the Cafe Boulud team at Cafe Boulud in New York, keeping his footing in refined service. The progression continued with Jason Pringle as executive chef at DB Bistro Moderne in Miami before taking the helm as Head Chef at Hazel Hill in Montage Healdsburg. Across those posts, the throughline is technique carried through different rooms, with seasonality and presentation remaining part of the same conversation.

Where They Are Now

At Hazel Hill in Montage Healdsburg, Jason Pringle’s cooking reads as polished without being rigid, and classical without being fixed. The work appears to leave room for the ingredients and the moment to set the shape of the plate, with structure used to support flavor rather than crowd it. That approach fits the larger shape of Jason Pringle’s career. After moving through kitchens in New York, San Francisco, Miami, and beyond, he now works from a perspective formed by luxury service and repeated exposure to exacting standards.

Signature

Jason’s signature dishes include saffron chitarra, Hokkaido scallops, black cod with cauliflower and mushrooms, Dungeness crab chitarra, and Lemon Ricotta Pancakes. The range points to a cook who can move between pasta, seafood, and produce without changing register: careful technique, clear flavor, and a measured hand. The lineup also shows where the style lands. Saffron and ricotta bring softness and lift; chitarra and black cod add structure; scallops and crab keep the focus on precise handling. It is a restrained set of dishes, built to show control without excess.

In Their Words “My career has been primarily in luxury cuisine and hospitality, which has afforded me the opportunity to work alongside some storied brands and restaurants.” “My cuisine places a modern, interpretive twist on classical French dishes. I also wish to simply highlight the local bounty of the seasons.”