Jasper White

Chef Jasper White

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Specialty: Seafood

Jasper White’s Summer Shack seafood restaurants are living proof of his philosophy: Quality food does not have to be elegant; in fact, it can be downright messy. These loud, bustling clam shacks seat hundreds of people, a stark contrast to White’s previous sophisticated, formal establishment, Jasper’s Restaurant.

White was born in New Jersey in 1954, where he spent a great deal of time on the Jersey Shore. After graduating from the Culinary Institute of America, White spent several years working in different restaurants throughout the United States before settling in Boston. While there, he met chef Lydia Shire, and the two worked together in some of the best Boston hotel kitchens such as the Copley Plaza and the Parker House. The two formed a strong working relationship, and can be credited with bringing outstanding contemporary cuisine to Boston. White’s research of New England foods and cooking experience has made him a trusted expert on New England fare, especially seafood.

After a decade-long run, White and his wife, Nancy, closed Jasper’s and wrote cookbooks including Lobster at Home and Fifty Chowders. It was a shocker when the sophisticated chef opened a casual eatery, Jasper White’s Summer Shack in Cambridge, MA. The result was a huge success, and Jasper opened two other Summer Shacks in Connecticut and in Boston’s Back Bay. Most recently, White has shared some of his more casual recipes in The Summer Shack Cookbook �?the Complete Guide to Shore Food.

White’s accolades include the 2001 James Beard Award Nomination for Best New Restaurant for his Summer Shack, and the 2003 Top R&D Chefs from Nation’s Restaurant News.

Recipes
Traditional Fish Stock
Scallop Chowder with Cabbage and Bacon
Lineage Lobster Stock