Chef, THE WELL AT JORDAN'S FARM
Jason Williams was raised in Silver Lake, NH. Since an early age he was devoted to learning as much as possible about the Culinary Arts industry. After graduating from the Culinary Institute of America in 1998, he decided to combine two of his favorite interests, food and travel, and moved out to California where he was exposed to a wide variety of produce and techniques. After four years in Lake Tahoe working in it’s finest kitchens, it was time to move on. A new passion for seafood led Jason to the island of Maui where he spent three years working under the leadership of renowned Hawaiian regional chefs Peter Merriman and Roy Yamaguchi. During this time, a developing appreciation of wines led him back to California to work a harvest apprenticeship at Cakebread Cellars in Napa Valley where he took a hands on approach to the winemaking craft and developed a deeper understanding of wines and the wine culture. While the wines were aging, the kitchen life was calling, so Jason began working for chef Robert Curry at Auberge du Soleil Resort in Rutherford, California.
What do you love about Portland?
I love the food here in Portland, ME. And that a lot of the restaurants are chef owned, not corporate or hotel chains.
I always have the best meals at Back Bay Grill in Portland. Everything they do is 👌. And the service is the best you will find in the State.
6:00 – Sleeping, or getting my daughter ready for school.
10:00 – Butchering product for the nights service
12:00 – Making bread dough for service
7:00 – Expediting dinner service
11:00 – Staring at the stars
Rye Old Fashioned
Favorite place to get lost?