Jason Halverson
Stones Throw
Chef Jason Halverson shares how to make one of Stones Throw restaurant's signature recipes, squid ink conchiglie with seafood. With his fun personality, impressive resume and vast understanding of California-centric cuisine, Chef Jason Halverson has made a mark for himself in San Francisco.
Jason Halverson
Jason Halverson studied under Roland Passot at La Follie, one of the historic four star restaurants in San Francisco. He worked with Chris L’Hommedieu at the Westin St. Francis on Union Square at MICHAEL MINA restaurant. He continued to grow his skills under Ron Siegel and became Siegel’s Executive Sous Chef and has brought his energy to the kitchens at Stones Throw and Trestle as Executive Chef.
