Jasper White

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.

Career - owner and chef — Jasper's, Boston waterfront, Boston, Massachusetts (1983–1995) - consultant — Legal Seafoods (from 1995) - Executive Chef and owner — Summer Shack, Cambridge, Massachusetts (2000–2017) Education: Culinary Institute of America

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 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).