James Beard Award winner
Jasper White
- Discipline
- James Beard Award winner
Made By record
Awards & recognition
1 total
1 winner
Portrait of Jasper White
i. Biography
The Path
At the Culinary Institute of America, Jasper White absorbed the framework that would later support a long run in restaurant kitchens and ownership. The early defining stretch came at Jasper's on the Boston waterfront in Boston, Massachusetts, where he served as owner and chef from 1983 to 1995. In 1995, he moved into consulting at Legal Seafoods, then in 2000 took on Summer Shack in Cambridge, Massachusetts as Executive Chef and owner, a role he held through 2017.
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Signature
The lineup under Jasper White leans into East Coast seafood and a few distinctive pairings: lobster sausage with cabbage, squab with oysters, raw Cape Cod scallops with lemon, onion and capers, Indian summer chowder with smoked chicken, and brown bread waffles.
In Their Words “There are so many — I started working in the early ’70s, then I cooked for ten years before I became an Executive Chef.” “At the CIA, Bruno Elmer and Wayne Onquist were hugely influential, and I maintained lifelong friendships with both.”
FAQ
Asked of Jasper
Where did Jasper White train or study?
Jasper White trained at Culinary Institute of America.
What recognition has Jasper White received?
James Beard Award for Best Chef: Northeast (1991).
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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
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