Jason Hall
Chef de Cuisine

Jason Hall has worked alongside an impressive roster of chefs. Hall has served as a dedicated right-hand man for celebrated chefs Michael Mina, Marco Canora, Tom Colicchio and Michael Psilakis. Now at Manhattan’s iconic Gotham Bar and Grill, which is celebrating its 25th anniversary this year, Hall and Executive Chef and Partner Alfred Portale are creating new modern American dishes.

With family in the music and film industries, Hall was always encouraged to pursue his interests with enthusiasm and a sense of commitment. Hall’s passion for cooking was ignited after relocating to Nashville and exploring the city’s local restaurants.

With a growing curiosity and confidence in his future as a chef, Hall came to New York to attend the Culinary Institute of America. Upon graduation, Hall headed to San Francisco to extern at Bradley Ogden’s One Market and Mina’s Aqua restaurants. These valuable experiences led to a position as line cook under George Marrone at Fifth Floor, a post that taught him the discipline and creativity necessary to succeed in the world of haute cuisine.

Hall returned to New York City in 2002 to work under Chef Marco Canora at Craft. He eventually worked his way to sous chef, honing his talents and meeting the standards of that esteemed kitchen.

In 2006, Hall was tapped by Chef Michael Psilakis to become chef de cuisine at his restaurant Dona. In his three years with Psilakis, Hall was an integral part of the opening teams of three restaurants: Mia Dona and Anthos in New York City, and most recently, the Mediterranean-inspired Eos in Miami.

Hall has a passion for American classics and is particularly skilled at butchery and large cuts of meat. At Gotham, he will gather inspiration from the neighboring Union Square Greenmarket and work with Alfred to create new menus and seasonal dishes.

“Most of my chefs de cuisine came up through the ranks at Gotham,” Portale notes. “Jason’s wealth of experience brings something entirely new to the table. We’re excited to have him in the kitchen.”

“It’s an honor to cook at Gotham Bar and Grill. The Gotham is a legendary New York restaurant that has not only remained current over the past two decades, but continues to define contemporary American cuisine,” Hall says.

In addition to his appreciation for the restaurant and its talented staff, Hall is also inspired by the other Gotham — New York City. “I’m so lucky to live in a city where my passion for food can be explored on so many levels with talented chefs and creative people by my side every step of the way.” He adds jokingly, “I’ve done nothing but cook and eat since 1997.” Portale hopes Hall will continue to do exactly that.