Hutong Provisions is

Ronin Chef

Jason Tom

Cook. Travel. Eat. Repeat.

From the streets to the table

For the past 15 years Chef Jason Tom has been cooking, traveling and eating his way around the world from Boston to Bangkok and back again, tasting, learning, and creating fun, and tongue tickling food for everyone to enjoy.

What iz dat HUtong Provisions

Hutongs were small streets or alleys that would join a number of houses in northern China, or, more specifically, Beijing, creating small residential communities as a common space bringing people together. The hutongs of Beijing represent, not the elitist imperial court of the Summer Palace or the Forbidden City, but more of a grassroots side of the Chinese people.

In this way, Hutong Provisions is a culinary concept that looks to breakdown the barriers of the elitist food scene where only the chosen few can afford to dine, and only the chosen few are respected as chefs. The objective of Hutong Provisions is to make quality, culturally interesting, and delicious food available to all diners.

What he do

Chef Jason cooks, travels, eats, and teaches. Whether he is producing a popup one-of-a-kind dining experience, tasting the next great dish, or is just a pal supporting pals, Jason spends his time taking care of the ones he loves and creating warm fun spaces wherever he goes. He bangs pans, patiently teaches, voraciously snacks, all for the love of food, culture, ingredients, and the people who support him.

What he want

Jason’s ultimate goal is to create a fun, safe place for people to eat, drink, learn, and explore through a global viewpoint and sense of community. He does his best to use seasonal, local, and sustainable ingredients as often as possible, supporting small independent farmers and foragers. From an industry perspective, Jason wants to make sure there are more hard working, humble, and intellectually curious restaurant workers out there to feed people, and he wants to make sure they are well fed and can afford to live, not just exist.

Where he come from

Jason was an accountant that got sick of the corporate grind who gave it all up to cook. Fifteen years, and nine restaurants later, he’s still cooking. He has done fine dining to street food, tasting menus to burgers, Asian to French, and he loves it all. He has helped open three restaurants, and has worked for such groups as The Barbara Lynch Gruppo, and the Island Creek Oyster group.

Got questions? Hit me up!

Hutong.provisions@gmail.com

Last Known Whereabouts