Jasper White (chef)

White opened Jasper White's Summer Shack in May 2000 in the Alewife section of Cambridge. The restaurant also has locations at Mohegan Sun and in Boston's Back Bay. There is a seasonal location on Spectacle Island in the Boston Harbor. The Summer Shack allowed him to "return to his culinary true love of hearty family-style cuisine: authentic and flavorful–not fussy (and) embrace his unpretentious roots." Even though it is meant to be like a seaside clam shack, one gourmet dish from Jasper's is on the menu and it is the one for which he is most famous - pan roasted lobster. Summer Shack was sold to the Lyons Group in 2017and White is no longer involved in the business.

In 1983 he opened Jasper's, a restaurant on Boston's waterfront. It was here that he "carved out a niche in the local food scene deconstructing classics on his haute cuisine menu." It was described as "a Boston, MA landmark famous for seafood and other New England specialties ... (leading) people who thought he was inextricably linked with upscale cuisine." Jasper's closed in 1995. (He closed so he could spend time with his children) For three years afterwards, he was a consultant to Legal Seafoods.

He enrolled at The Culinary Institute of America in June 1975 and graduated in 1976. In 1979, he met Lydia Shire, another aspiring chef. They worked together at many of the respected hotel dining rooms in Boston such as The Copley Plaza, The Parker House, and The Bostonian Hotel. Shire considers White to be her mentor, and "her best cook friend in the world."

Jasper White (born 1954, New Jersey) is a "chef, restaurateur and cookbook author who is recognized as one of the leading authorities on New England food and its history, in particular seafood."