Chef de Cuisine
Still another Baltimore native, Jason has spent time in kitchens all over Maryland. After graduating from the Culinary Institute of America in Hyde Park, New York, Jason cooked on the Eastern Shore at the Tilghman Island Inn. After a stint in Plainfield, New Hampshire at the Home Hill Inn - a Relais & Chateaux property - he returned to Baltimore plying his trade at notable restaurants including Peerce's Plantation, Bistro RX and The Wine Market.
It was at latter that he first collaborated with Chef Chris Becker. Now at Fleet Street Kitchen, Jason has rejoined Chef Becker with the goal of developing and executing an exciting, high quality, and seasonally inspired menu.