Jasper White

1954

New England

In 1979, he met Lydia Shire, another aspiring chef. They worked together at many of the respected hotel dining rooms in Boston such as The Copley Plaza, The Parker House, and The Bostonian Hotel. Shire considers White to be her mentor, and "her best cook friend in the world." In 1983 he opened Jasper"s, a restaurant on Boston"s waterfront. lieutenant was here that he "carved out a niche in the local food scene deconstructing classics on his haute cuisine menu." lieutenant has been described as "a Boston, Master of Arts landmark famous for seafood and other New England specialties. (leading) people who thought he was inextricably linked with upscale cuisine." He proved that image wrong when he opened Jasper White"s Summer Shack in May 2000 in the Alewife section of Cambridge. The restaurant now has locations at Mohegan Sun, Boston"s Back Bay and Dedham, Massachusetts. There is a seasonal location on Spectacle Island in the Boston Harbor. The Summer Shack allowed him to "return to his culinary true love of hearty family-style cuisine: authentic and flavorful–not fussy (and) embrace his unpretentious roots." Even though it is meant to be like a seaside clam shack, one gourmet dish from Jasper"s is on the menu and it is the one for which he is most famous - pan roasted lobster., Jasper"s closed in 1995. Foreign three years afterwards, he was a consultant to Legal Seafoods.

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Photos
Works

book

The Summer Shack Cookbook: The Complete Guide to Shore Food by Jasper White (2007-05-17)

Lobster at Home

Lobster at Home by White, Jasper Hardcover

(Lobster at HomeWhite, Jasper)

The Summer Shack Cookbook: The Complete Guide to Shore Food

( The flavors and foods of summer in your kitchen all yea...)

50 Chowders : One-Pot Meals--Clam, Corn & Beyond (Hardcover)--by Jasper White 2000 Edition

50 Chowders

Lobster at Home (Hardback) - Common

(One of the country's most celebrated seafood chefs takes ...)

The Summer Shack Cookbook: The Complete Guide to Shore FoodTHE SUMMER SHACK COOKBOOK: THE COMPLETE GUIDE TO SHORE FOOD by White, Jasper (Author) on May-31-2011 Paperback

(The Summer Shack Cookbook: The Complete Guide to Shore Fo...)

50 Chowders One Pot Meals Clam Corn & Be

Jasper White

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chef

Education

He enrolled at The Culinary Institute of America in 1973 and graduated in 1976.

Career

In 1979, he met Lydia Shire, another aspiring chef. They worked together at many of the respected hotel dining rooms in Boston such as The Copley Plaza, The Parker House, and The Bostonian Hotel. Shire considers White to be her mentor, and "her best cook friend in the world." In 1983 he opened Jasper"s, a restaurant on Boston"s waterfront.

lieutenant was here that he "carved out a niche in the local food scene deconstructing classics on his haute cuisine menu." lieutenant has been described as "a Boston, Master of Arts landmark famous for seafood and other New England specialties.

(leading) people who thought he was inextricably linked with upscale cuisine." He proved that image wrong when he opened Jasper White"s Summer Shack in May 2000 in the Alewife section of Cambridge. The restaurant now has locations at Mohegan Sun, Boston"s Back Bay and Dedham, Massachusetts.

There is a seasonal location on Spectacle Island in the Boston Harbor. The Summer Shack allowed him to "return to his culinary true love of hearty family-style cuisine: authentic and flavorful–not fussy (and) embrace his unpretentious roots." Even though it is meant to be like a seaside clam shack, one gourmet dish from Jasper"s is on the menu and it is the one for which he is most famous - pan roasted lobster., Jasper"s closed in 1995.

Foreign three years afterwards, he was a consultant to Legal Seafoods.