© 2019 Jason Santos, All Rights Reserved

Manager of Talent & Portfolio Relations: Ali Wald / Two Twelve - BEST
818.631.2549 / ali.wald@two12.com

Public Relations: Nicole Russo
nicolerussocomm@gmail.com / www.nicolerussopr.com
Manager: Pablo Velez
pablovelez.jr@gmail.com
Restaurant Marketing: Shannon Finks
shannon@abbylaneboston.com
For Bookings and Appearances: Ani Khachoian
licensing@c3entertainment.com / www.c3entertainment.com

  • White Instagram Icon
  • White Facebook Icon
  • White Twitter Icon

Chef Jason Santos

  • Facebook - White Circle
  • Twitter - White Circle
  • Instagram - White Circle

Jason Santos developed a passion for cooking before his ninth birthday. While other kids were watching Sesame Street, he grew up experimenting in his grandmother's kitchen while watching Julia Child, the world's original TV chef.


By age 19, he was a graduate of Newbury College's culinary arts program, in Newton, Mass. He cut his teeth at Andy Husbands' Tremont 647 and rose through the ranks to executive chef. After 6 years honing his personal style there, he joined Gargoyles on the Square as executive chef in 2005. There, his cuisine transformed the restaurant from neighborhood stalwart to out-of-town destination dining hotspot.


His fusion of new techniques and exotic ingredients into bistro fare earned plaudits from several Boston publications, including The Boston Globe, where he landed the cover of the Food Section.


Santos appeared on Season 7 of Fox's hit television show Hell's Kitchen, where he was fan favorite and garnered the attention of one of the industry's top critics, Chef Gordon Ramsay. His run with Ramsay earned him runner-up status and a rise to national attention. He quickly added restaurant owner to his list of credits, when he opened Blue Inc., a creative American restaurant in Boston's financial district.


Santos went on to open two more restaurants within the next three years. He now divides his time as owner and executive chef at Abby Lane, located in the heart of Boston's Theater District, and Back Bay Harry's, an upscale bistro in its namesake neighborhood. His cuisine seamlessly combines Asian, French and traditional American flavors, often incorporating molecular gastronomy techniques to create dazzling visual and textural twists and presentations that are as whimsical as they are inventive.