Jason M. Hook, Chef

  • Dans Restaurant, Reading, PA; Chef (Early 2006-Present)
    • Returned home after working in New York City and France for a total of 9 years. As the Chef at Dans Restaurant, my goal is to improve what has already been a long 15-year run that had a good reputation as a fine-dining establishment in the Reading area with very few others. As a Chef, my background is definitely grounded in Classic French Cuisine, but being home in Pennsylvania, I like to take advantage of all the great local produce and organic farm-raised meats and poultry. I enjoy re-interpreting dishes and creating a Modern French-American menu that takes advantage of all the seasons we experience in this region. At the restaurant we offer an ala Carte menu and a seven course tasting menu. The goal is to bring a New York dining experience to the Reading area and to improve the downtown restaurant/shopping district.

  • Jean-Georges, New York City; Sous Chef (2005)
    • Worked as an opening manager of “V” in the Time Warner Building, Columbus Circle. Helped put together and train a staff of line cooks, prep cooks, butchers, etc. Working under Michelin 3 Star Chef Jean-Georges Vongerichten was rewarding for me for what I’ve learned under him and the creative freedom he gave me as a Chef in one of his newest restaurant openings.

  • Alain Ducasse at the Essex House, New York City; Chef De Partie (2001-2005)
    • Progressed through the stations in a true French Kitchen under the tutelage of Chef Alain Ducasse and Chef de Cuisine Didier Elena. Participated in Ducasse’s second restaurant opening of “Mix, New York” as Chef de Partie. Was working at Ducasse my first year when the restaurant was awarded NY Times 4 stars. Also later awarded Michelin 3 stars. The best experience I had as a cook in New York along with the Chef I admire the most. Mix was a “fusion” restaurant of different cuisines with the same technique and discipline as Ducasse at the Essex House, whereas Alain Ducasse at the Essex House was more classic “haute” French Cuisine. Alain Ducasse as a Chef and his Cuisine is still my major influence as a Chef today.

  • Lespinasse, St. Regis Hotel, New York City; Line Cook (2001)
    • Progressed through line stations under Chef Christian Delouvier. Lespinasse was my first experience in a NY Times 4 star restaurant. Trained in Classical French Cuisine in a very “old-school” French Kitchen/Dining Room.

  • Four Seasons Hotel, Paris, France; Line Cook (2000)
    • Worked for the Four Seasons Hotel Company for 3 years. During that time period I progressed through the line stations for the restaurant within the hotel called “Fifty Seven-Fifty Seven” that received 3 stars from the New York Times and the hotel was rated number one in the city by zagat. I was sent to Paris, France to work in the kitchens of “George V” in the Four Seasons Paris under the tutelage of Chef Phillip Legendre. The restaurant was awarded Michelin 3 stars. After returning to the Four Seasons New York, was given the position as designated trainer for “Fifty Seven-Fifty Seven” and oversaw all fish butchering and meat fabrication.

  • Four Seasons Hotel, New York City; Line Cook (1998-2001)

  • Ritz Carlton Hotel, Philadelphia; line cook (1997)

  • Le Bec Fin, Philadelphia (Stagier/Apprenticeship 1996)

 

Dans Restaurant - 1049 Penn Street Reading, PA 19601 Tel: 610-373-2075 [click for a map]