Orleans' executive chef Jason Martin has cooked at some of Boston's most venerable and exciting restaurants.
With a degree in Culinary Arts from the esteemed Newbury College, Jason has worked at Legal Seafoods and the sorely missed Eat as well as the award winning Aquitaine.
After spending three years as a chef at Allston's legendary Carlo's Cucina Italiana and achieving a 25 Food Rating from the Zagat Restaurant Survey, Jason opened Vino Rosso as the chef/owner (Great Restaurants of Long Island and Zagat 2004) in New York.
In January 2005 Jason became executive chef of Orleans Restaurant in Davis Square, Somerville. Bringing an emphasis on fresh seasonal ingredients, Orleans has been re-established as one of Davis Square's top restaurants. Together with Chef de Cuisine Jaime Schultz, Chef Martin produces contemporary American/regional Italian fare that has created a buzz among locals.
In August 2005 in addition to his post at Orleans, Jason was proudly appointed as Executive Chef of Orleans' sister restaurant Devlins Bistro in Brighton Center