Chef
Jason Pringle
Chef; former Hazel Hill at Montage Healdsburg
- Discipline
- Chef
Portrait of Jason Pringle
i. Biography
Coming Up
Speed, discipline, and repetition at a high level have marked the kitchen path Jason Pringle has built. The early list of rooms is a familiar trade ladder: Cafe Boulud in New York, then Executive Chef at David Burke Townhouse, Head Chef at Millesime in New York, Executive Chef at Aqua, and Executive Sous Chef at Epic Roasthouse in San Francisco. Each post added another layer of control, with the work moving through luxury kitchens where precision and consistency are not optional.
In 2013, Jason Pringle took over as Executive Chef of DB Bistro Moderne in Miami, extending that run in a setting where execution had to hold up night after night. At Hazel Hill at Montage Healdsburg, Jason Pringle now works in a room that asks for a different register, but not a lower one. The pace in Healdsburg is less compressed than in some city kitchens, yet the standards remain exacting, and the seasonal rhythm gives the cooking a cleaner frame.
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Where They Are Now
At Hazel Hill in Healdsburg, Pringle serves as Chef de Cuisine, and the menu reflects a disciplined hand. Classical French dishes are present, but the point is not preservation for its own sake; the work uses those forms as a base for something lighter, more current, and tied to place. The aim is to foreground the local bounty of the seasons, so the ingredients carry the plate with freshness and timing doing much of the work.
That approach matches a diner base that has shifted toward lighter eating, and Pringle speaks to that directly. “I admire that people are transitioning into a more health-conscious lifestyle with plant-based and health-focused foods.” In practice, that means balance on the plate: measured, composed, and responsive without losing the structure that comes from craft.
Signature
Jason's signature dishes include saffron chitarra, Hokkaido scallops, black cod with cauliflower and mushrooms, Dungeness crab chitarra, and Lemon Ricotta Pancakes. Read together, they point to a style grounded in pasta, seafood, and refined breakfast fare, with attention to texture and delicacy. The list also shows how richness and brightness are handled in the same frame, with the names themselves doing a lot of the work: clear, direct, and built to signal intent.
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.”
FAQ
Asked of Jason
What is Jason Pringle's current role?
Jason Pringle is Chef de Cuisine.
Where did Jason Pringle work before?
Jason Pringle's earlier career included David Burke Townhouse, Millesime, and Aqua.
The Sunday email
Read about chefs like Jason Pringle in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.