Interview with Chef Jason Santos of Gargoyles and Hell’s Kitchen
Earlier today, Jason Santos and I conducted an interview over Twitter. He’s on the current season of Hell’s Kitchen, and is the chef of Gargoyles in Davis Square.
Eat Boston: Thx for taking the time to try this. Let’s get this out of the way 1st. Describe Hell’s Kitchen in 140 characters or less.
Jason Santos: by far the best & worst thing I have ever done, when it was good it was really good, and when it was bad it was really bad!!!
EB: Seems like you came home with some pretty good prizes. Are you using any of them, or did they go into the gift closet?
JS: Well the wine is way gone, pots & pans are being put to good use, and the jackets….well maybe ebay? lol
EB: Changing gears a bit… What’s your background? How long have you been cooking? Give me a brief bio if you would.
JS: Graduated from Newbury college, have been cooking professionally for 13 years and have been at Gargoyles for 5 years now.
EB: How would you describe your food or the way you cook to people who haven’t eaten at Gargoyles?
JS: Modern American with a touch of whimsical lol.
EB: “Modern American w/ a touch of whimsical” could also describe your hair style. How long has it been blue?
JS: Going on 14 years now, but we are coming to an end of an era, my allowance of blue hair dye stops at age 35.
EB: Interesting. Is that a decree from someone, or just personal choice? What’s next on the head of Jason Santos?
Just kidding, what is this, TMZ? What’s your favorite dish and/or restaurant in the area?
JS: lol, I think Pigalle is amazing, just ate there and might be one of the best meals I have had in a while!
EB: Are there 2 newer chefs you’re excited about right now? Who is the young blood in the city?
JS: hmmm… I think Will Gilson from Garden at the Cellar is great and Chris Coombs from Dbar & Deuxave is on his way up!
EB: And what about the old guard? Who still brings it?
JS: I would say @kenoringer and definitely Jasper White both humble me as a chef
EB: OK, now an important question. I name a food, you tell me ur favorite place to get it. Burger? Burrito? Pizza? Seafood?
JS: Radius, Annas Taquiera, Santarpios/Regina in the North End (Tie), Summer Shack.
EB: 2 questions from readers: Kosher salt, Morton’s or Diamond’s? And how do you get the caked on crud off of glass pans?
JS: Hands down Diamond Crystal and don’t burn anything!!!! I actually don’t own glass pans so to be honest I have no clue.
EB: Haha. Thanks so much for taking the time to do this. Use your last Tweet to plug something.
JS: chefjasonsantos.com or…. Facebook http://bit.ly/baatSm
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