Jasper White

Jasper White
Did you know?

When he was planning the menu for Jasper White’s Summer Shack, the chef consulted with his three kids. On the menu are kid-friendly dishes such as corn dogs, mac and cheese, snow cones and soft-serve ice cream. Not surprisingly, it’s not only children who order these.

Jasper White
Jasper's Featured Recipe
Boardwalk French Fries

Click here for recipe

Jasper White 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.


Jasper is the author of four cookbooks: Jasper White’s Cooking from New England, Lobster at Home, Fifty Chowders, and The Summer Shack Cookbook.


Jasper grew up in New Jersey, where he spent a good deal of time on a farm near the Jersey shore—not too far geographically from New England. He says he learned to appreciate food and good cooking from his Italian grandmother, and so true was this love of food that he decided to study at the Culinary Institute of America. Upon graduation, he traveled the country, cooking in restaurants in the states of New York, Florida, California, Washington and Montana.


He landed in Boston in 1979, where he met Lydia Shire, an aspiring chef herself, and together they presided over three of Boston’s most respected hotel kitchens, the Copley Plaza, The Parker House, and The Bostonian. The hotel restaurants were central to the culinary renaissance taking place in Boston in the early 1980s and in 1982, Jasper and Lydia, working at The Bostonian, introduced appreciative Boston diners to contemporary American cooking.


A year later, Jasper and his wife Nancy, a graphic artist, opened Jasper’s Restaurant on Boston’s historic waterfront. It was a mecca for anyone in search of fine dining and great seafood.


Jasper and Nancy closed the restaurant in the mid 90s when the city of Boston undertook a massive construction project dubbed the Big Dig, which ended up disrupting the city for more than a decade.


After closing Jasper’s, the chef wrote his second and third books, and devoted his time to broadening his knowledge of New England seafood and other foods as well as the rich history of the entire region.


In 2000, Jasper opened Jasper White’s Summer Shack in Cambridge, Massachusetts. The restaurant was, in some ways, the antithesis of the quietly elegant Jasper’s in that it was loud and large with an open kitchen featuring lobster tanks and steam kettles. He soon opened three more Summer Shacks, one in Boston, another at the Mohegan Sun resort in Connecticut, and a fourth in Dedham, Massachusetts. 


In 2010, Boston Magazine named Summer Shack as having the "Best Fried Clams" and the "Best Whole Lobster." Also this year, South Shore Living magazine said the restaurant had the "Best Raw Bar."


Jasper has won numerous awards over the years, including Best Chef in the Northeast from the James Beard Foundation, a nomination as best chef in the country from the Beard Foundation, a Silver Spoon Award from Food Arts magazine, and induction into Nation’s Restaurant News Hall of Fame.


His restaurants have been similarly honored, with the Summer Shack being nominated as best new restaurant by the Beard Foundation in 2001 and receiving the Hot Concept Award from Nation’s Restaurant News in 2006.


Jasper and Nancy live in the greater Boston area. For more news on Jasper follow him on Twitter @SummerShack or visit his website:

Latest Recipes

Conch Salad Bahamian-Style

If you are a seafood lover and in the mood for something that gives you a tropical feel, you may be interested in trying a conch salad Bahamian-style to cool you off and please your palette. A big seller in Florida and the Bahamas, conch can be found in many restaurants down the coast and has even been known to possess powers as an aphrodisiac. This salad, common on islands across the Caribbean, is also known for its sweet flavor. Conch, now more commonly farm-raised, is also more tasty with sea salt. It takes three or four medium-sized conchs to make a delectable pound of this island favorite.

(1 Votes)

Creamy Cape Cod Clam Chowder

On Cape Cod, clam chowder means quahog chowder. Quahogs are large hard-shell clams, also known as chowder clams, and they are abundant on...

(1 Votes)

Boardwalk French Fries

c Russet or Idaho potatoes are recommended to assure your fries come out the best. Do not put cut potatoes in a bowl of water before frying them. This will wash off some of the starch and prevent them from being crisp as well. Frying the potatoes twice is also essential to having good crispy fries on your table.

(1 Votes)

Spicy and Greasy Rhode Island Calamari

Get a whiff and feel for East Coast seafood with this delicious appetizer of fried calamari. Garlic butter and hot cherry peppers add a Rhode Island flair to this popular seafood appetizer, which can be served for a cocktail party, picnic or dinner for guests. Although known to be spicy and greasy, this Rhode Island-style squid has become popular all over the New England area. The largest squid-fishing fleet resides in Point Judith, Rhode Island. If you are lucky enough to ever eat a batch of this calamari, after being freshly caught from the waters off one of our smallest states of the region, you are in for an incredible treat.

(1 Votes)

Grilled Clams with Garlic Butter

Once people taste these clams, they cant get enough. This dish has a flavor so exquisite that it belies this very simple preparation. We...

(1 Votes)

Beer-Battered Fish and Chips

Fish and chips may have originated in England, but the dish has definitely taken root in the United States, especially here on the East C...

(1 Votes)

Pan-Roasted Whole Flounder or Fluke with Brown Butter, Lemon, and Capers

If you or a friend catch a few nice medium-sized flounder or fluke, you owe it to yourself to cook some on the boneit is by far the best...

(1 Votes)

Chilled Maine Shrimp with Cabbage and Peanuts, Vietnamese-Style

At Summer Shack we love to mix chilled Maine shrimp, crisp Chinese or Napa cabbage, carrots, scallions, cilantro, and chopped peanuts wit...

(1 Votes)

Grilled Rock Lobster Tails

Living in New England, I don’t get to eat rock lobster very often. In Massachusetts, it is illegal to market, purchase, or serve any lobs...

(1 Votes)

Whoopie Pies

In this wonderful retro sweet concoction, intensely flavored dark chocolate “puffs” are used to sandwich gooey, marshmallowy buttercream....

(1 Votes)
Cookbooks, etc

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