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Chef Jason Halverson shares how to make one of Stones Throw restaurant's signature recipes, squid ink conchiglie with seafood. Hi Neighbor Group partner Ryan Cole also makes an appearance.
With his fun personality, impressive resume and vast understanding of California-centric cuisine, Chef Jason Halverson has made a mark for himself in San Francisco. He studied under Roland Passot at La Follie, one of the historic four star restaurants in San Francisco. He worked with Chris L’Hommedieu at the Westin St. Francis on Union Square at MICHAEL MINA restaurant, and from there he helped open the new MICHAEL MINA at 252 California Street in 2010. There he continued to grow his talent and skills under Ron Siegel, ultimately becoming Siegel’s Executive Sous Chef. Halverson has now brought his energy and delectable cuisine to the kitchens at Stones Throw and Trestle as Executive Chef – restaurants that center on going back to the dining basics: great value, high-quality dishes, a convivial atmosphere, and an elevated level of service.
With his fun personality, impressive resume and vast understanding of California-centric cuisine, Chef Jason Halverson has made a mark for himself in San Francisco. He studied under Roland Passot at La Follie, one of the historic four star restaurants in San Francisco. He worked with Chris L’Hommedieu at the Westin St. Francis on Union Square at MICHAEL MINA restaurant, and from there he helped open the new MICHAEL MINA at 252 California Street in 2010. There he continued to grow his talent and skills under Ron Siegel, ultimately becoming Siegel’s Executive Sous Chef. Halverson has now brought his energy and delectable cuisine to the kitchens at Stones Throw and Trestle as Executive Chef – restaurants that center on going back to the dining basics: great value, high-quality dishes, a convivial atmosphere, and an elevated level of service.
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