Jason Hippen
 Member since: July 8, 2007
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Jason Hippen
​Executive Chef / Partner
A graduate of the Academy of Culinary Arts in Mays Landing N.J. Jason has worked and trailed from the Atlantic to the Pacific in some of the coolest kitchens in the country
Growing up with a Thai Mother and a Father from New York who was in the pizza business, Chef grew an interest in food at an early age. It was during college that Jason worked locally as a Sous Chef in Wildwood Crest. Upon graduation from school, Jason headed to Philadelphia and was hired as a line cook at the acclaimed Morimoto. It was at Morimoto that Jason developed a passion for ingredients from around the world and the beauty of Culinary Arts.
Wanting to learn more, Jason has staged and worked with some of the best talents and friends in the country including Michael Chiarello, Jared Gadbaw & Ben Lee, Marcus Gleadow-Ware, William Bradley,
David Britton, Lee Lucier and Chef Will Zuchman.
He spent seasons 8-9 in the kitchens of the Food Network's "Restaurant: Impossible" where he was Culinary Producer assisting Chef Robert Irvine, re-launching over 15 restaurant openings across the country. He was part of the opening team of high end eateries such as
Red Square in 2004 and the popular Buddakan in 2007 in Atlantic City.
To continue his growth, Jason is an active traveler during the off season to the West Coast including Hawaii to work with peers such as Roy Yamaguchi's team at Roy's in Kaanapali and visits at Wolfgang Pucks Spago in Wailea, Juniper & Ivy and Herringbone in La Jolla. San Diego is also a city he calls inspirational for his menu updated with the newest trends coming from 5 star restaurants and the American pub scene. Locally, he spends all Philadelphia Eagles home games cooking for the owners and their guests.
In 2017, Chef Jason was awarded the prestigious
PRIX AU CHEF DE L'AVENIR (Chef of the Future) by The International Academy of Gastronomy.
Chef Hippen is 1 of 4 chefs in the United States to hold this award.
His love for the kitchen, travelling the world combined with the culinary heritage from his Thai mother, give Jason a focus on a clean, fragrant & delicate cuisine with new-fashion touches for his guests to experience. |
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Education
Silver Medal/Diploma, Academy of Culinary Arts
Mays Landing
Academy of Culinary Arts
2001-2003 |
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