SHUN CUTLERY BLOG: BEHIND THE BLADE
The Heart of a Shared Meal: Chef Jason Chavenson on Family, Connection, and Craft
At Maison Bar à Vins in Washington, D.C., Chef de Cuisine Jason Chavenson approaches cooking as both an art and a way to bring people together. Shaped by family meals, Michelin-caliber kitchens, and a pivotal move to Paris, Jason has built his career around discipline, curiosity, and care for others. In this edition of BEHIND THE BLADE, he shares how mentorship, quality tools, and a drive to get better every day continue to shape the chef and leader he is today.
Tell us about yourself.
Jason Chavenson: My name is Jason Chavenson, and I’m the Chef de Cuisine at Maison Bar à Vins in Washington, D.C. I’m originally from Philadelphia and specialize in modern French cuisine. I’m passionate about seafood and the coastal cuisines of the Mediterranean, but what I love most is bringing people together around the table and creating authentic, exceptional experiences.
How long have you been in the culinary space?
Jason Chavenson: I have worked in kitchens for about 15 years.
What brought you into the culinary world?
Jason Chavenson: I’ve always been drawn to the way food and dining bring people together. Growing up, my family introduced me to new foods at restaurants and cooked nearly every meal together at home. Who I am is deeply rooted in how cuisine and dining brings people together.
How did you learn?
Jason Chavenson: I attended culinary school at Johnson & Wales University and spent a term at École de Cuisine Alain Ducasse in Paris. From there, I worked my way up through the ranks in a few Michelin caliber kitchens, and I've been very lucky to have had a few excellent mentors along the way.
Were there any early food memories or experiences that inspired your love for the culinary community?
Jason Chavenson: As far back as I can remember, I was sitting around the table during the holidays eating the traditional foods of my family. It could be as simple and comforting as my mother’s chicken soup and brisket, or as lavish as cracking my first lobster at a fine dining restaurant on vacation with my parents. I remember pulling ingredients from my mom’s garden to finish salads and dishes at the dinner table. Cooking for others is a language I understand intimately. Nourishing and caring for someone through delicious food is how I connect and express myself to the fullest.
Who were your biggest influences?
Jason Chavenson: My mother and father have been my biggest supporters my entire life. Once I entered the fine dining scene, Nick Elmi and Eddie Konrad at Laurel Restaurant gave me a foundation for how to approach cuisine as both an art and a craft. They showed me what it meant to be a chef and a strong leader. Aly Dioum of Ducasse Education, Greg Marchand at Frenchie in Paris, and Johnny Spero are a few crucial others who continued to shape who I am today as a chef.
What was one of the most valuable lessons you learned during your training?
Jason Chavenson: Show up every day with a good attitude. Take care of yourself, your team, and your tools. Sharpen your knives and work clean. Cook with love, never go rogue, and push to be a little better every day.
Tell us something that you’re most proud of in the work you’ve done over the years.
Jason Chavenson: Cooking for our guests and creating new ideas in cuisine fill me with pride and purpose. What I derive the most pride from is developing my team. When I hear that cooks and chefs who used to work with me go on to be leaders in our field, I can feel that I have truly accomplished something and made a difference.
How important are the tools you use in the kitchen and why? What is the evolution of your relationship with knives in your career? What makes a great knife?
Jason Chavenson: I think the one of the most important parts of being a chef is collecting the tools you need to complete the job both literally and figuratively. Once you learn a new skill or technique, you should also understand the correct tool for the job. Going forward you can hone that skill and that tool for the rest of your career. How a person or chef maintains their tools speaks volumes about who they are and the quality of their work. A great knife, like a great dish, is made with quality materials and intentional design. It should be designed for a specific purpose and be an aide to the chef to achieve that over and over. Balance, beauty, and durability.
What is your go-to knife?
Jason Chavenson: The Dual Core 10.5" Yanagiba because the steel is durable but gets laser sharp, and the weight of the knife is perfectly balanced while slicing proteins. It’s extremely enjoyable and satisfying to use.
What advice would you give to chefs who are just starting out?
Jason Chavenson: First of all, go find a job in a high-quality kitchen that inspires or interests you. Choose a restaurant by the leader, and not just the place or reputation. If there's a good strong leader that has the respect and love of the team, it will be an environment to grow and learn for you. Take all the notes you can and externalize your thoughts to stay organized. Set goals, and don't give up on them. Show up on time, and don't leave until the job is finished. Don't go rogue. Lift others up around you. Strive to be a little better every day. Learn from your mistakes. Take care of your body. Make time for best friends and family. Chase your dreams and bring the energy. Enjoy the journey.
What was a pivotal moment in your career that helped shape your culinary identity?
Jason Chavenson: Taking the risk to chase my dream and move to Paris to experience the culture and learn cuisine. It changed everything.
If you could make a meal for anyone in the world, who would it be and why?
Jason Chavenson: Alain Ducasse. He's the GOAT chef for me. It would be an honor to prepare a meal for someone who has spent a lifetime cooking meals for others. He changed the world with his passion for cuisine.
If you had to describe your culinary journey in one word, what would it be?
Jason Chavenson: Commitment.
Watch: Chef Jason Chavenson on Crafting Connection Through Food
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