Chef Jason Bond grew up in Wyoming and Kansas and moved to the East Coast in 1995 to pursue a culinary career. He was raised around farming and preserving the harvest, and this "root-cellar" style has shaped the food he prepares today.
Jason has worked and learned from many passionate and idealistic chefs over the last 20 years, and has worked in environments ranging from slow-smoked BBQ to Relais & Châteaux properties. Today he focuses on developing a network of food purveyors whose goals are to steward the environment and produce the best quality vegetable, fish, or meat in the world.
Jason works directly with producers to find interesting vegetables and rare breeds of livestock and has collaborated with the local college (Harvard) to develop recipes for their Science and Cooking class this fall. In all, Jason strives to combine traditional and modern techniques and prepare honest flavorful food.
Image and excerpt from the Bondir website.