Jacob Jasinski
The Salt Exchange
Chef Jacob Jasinski was born in Attleboro, Massachusetts and grew up in a traditional Polish family. From a young age he had a passion for food and wine, helping his parents cook holiday and nightly dinners for the family. During high school Jasinski moved to Kalispell, Montana and began learning to cook Northwestern cuisine, working with game and freshwater fish in the resorts of the Rockies near Glacier Park.
Wanting to return to New England, Jasinski, enrolled at the International Institute of Culinary Arts in Fall River, Massachusetts where he graduated valedictorian with honors. After completing culinary school, Jasinski was the Sous-Chef of The White Horse Tavern and helped them to receive a Wine Spectator award and Most Romantic Restaurant by Newport Life Magazine.
Jasinski moved to Arizona in 2004 and was offered a personal chef position for the Tucson elite. After a year of being out of a working kitchen Jasinski decided it was time to expand his classical culinary knowledge and technique and moved to Chonas L’ Amballan, France to stage at Domaine de Claire Fontaine under Chef Phillipe Girardon (MOF). While he was in France, he cooked at Monsieur Guigalle castle and winery with renowned chocolatier, Frederic Beau of Valrhona.
Jasinski moved to Atlanta, Georgia to work at the Ritz Carlton Buckhead and helped them to maintain Mobile 5 stars and AAA 5 Diamond award for their 15th consecutive year. He also spent a season cooking at Chateau Elan Winery and Resort in northern Georgia where he was able to learn about southern inspired cuisine.
After traveling the country, Jasinski, decided once again to come back to New England this time to work with Chef Jonathan Cartwright at The White Barn Inn, where he also closely worked with Chef de Cuisine Earl Morse (currently of the Portland Harbor Hotel).
During his career Jasinski has staged at multiple restaurant, including Le Petite Auberge in Newport, Rhode Island, Da Fiore in Venice, Italy and Le Bernardin in New York City.
Charles and Martha Bryon presented a fantastic opportunity to be the Chef de Cuisine at their new restaurant and the Salt Exchange was born.
In his free time Jasinski enjoys spending time at the ocean with his wife, Anney, and their American Bulldog, Risotto.
