Behind the Line: An Interview with Steak 954's Executive Chef Jason Smith
Chef Jason Smith's culinary career literally sprouted right out of the ground. Raised on an organic farm just outside Indianapolis, Smith learned the value of cooking with fresh, farm-raised ingredients, as his mom grew and sold edible flowers. He then attended Johnson & Wales in Miami and landed a primo job at Nemo under famed chef Michael Schwartz. He also worked at Wish, the former Pearl (upstairs from Nikki Beach), and at the Biltmore Hotel. Smith jumped ship from Table 8, Govind Armstrong's former South Beach restaurant, just in time, landing softly as executive chef at Steven Starr's popular Steak 954.
creation process that Smith came up with that kinky syrup fantasy. Wha?
Smith: I went to a large upscale Asian-fusion restaurant a few years
ago with my wife and the menu read really well, but when the food
arrived (20 minutes later in a dead dining room) it was horrible. I
then asked for sriracha, a lime, soy sauce, cilantro, sesame oil,
sliced jalapeno, and a bowl.I then remixed the dishes into something
good. The server looked at me funny, but it made the meal edible.
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