Chef Jason Hanin: A Culinary Maestro with a Global Palette

Meet Chef Jason Hanin, an accomplished executive chef whose love for food, wine, travel, and outdoor living has shaped a culinary journey that spans continents and cultures. A proud alumnus of the prestigious Culinary Institute of America, Chef Hanin graduated in 1995, marking the beginning of a remarkable career in the world of gastronomy.

Currently holding the esteemed position of Executive Chef at the Ebbitt Room, situated within The Virginia Hotel in Cape May, New Jersey, Chef Hanin has become a driving force in the local dining scene. Renowned for his exceptional culinary skills, he has crafted a reputation for innovative and flavorful creations that captivate the palates of those fortunate enough to experience his dishes.

Chef Hanin's influence transcends the walls of the Ebbitt Room. As the Brand Chef at Blue Plate Oysterette, an upscale-casual seafood haven and raw bar located in Santa Monica and West Third Street, he continues to leave an indelible mark on the culinary landscape.

To truly understand Jason Hanin’s cuisine, you have to understand his deep commitment to learning and his respect for the cultures that influence his cooking. Over the past three years, Chef Hanin has spent more than 15 weeks in Japan, immersing himself in its people, traditions, and culinary philosophies. What makes his journey extraordinary isn’t just where he went—but how he chose to experience it.

In Tokyo, he worked 15-hour days for four straight weeks in a Michelin-starred sushi restaurant—an intense and almost unimaginable challenge, especially for someone at 50. In a culture where apprentices often begin in their teens and wait years before handling fish, Chef Hanin stepped into the role of student with humility and determination.

Last year, he spent a month in Shiga working alongside alumni of the legendary Noma restaurant—once again embracing the role of apprentice among masters of fermentation and foraging. He adopted a rhythm of cooking that honored the land, the season, and the spirit behind every dish.

From the kitchens of Tokyo to the seafood markets of Kanazawa, Hanin has trained under some of Japan’s most respected culinary figures, learning knife techniques and fish butchery methods few outsiders are ever invited to witness.

“Every dish tells a story—a reflection of the journeys I've taken, the cultures I've embraced,” says Chef Hanin, “and the flavors that have left an indelible mark on my palate.”

That ethos carries over to his work stateside as well. At The Ebbitt Room, Chef Hanin champions a farm-to-table and farm-to-glass philosophy, sourcing seasonal ingredients from Beach Plum Farm, where the rhythm of nature guides his menus. His collaboration with Chelsea Prime Food is further proof of his dedication to thoughtful, ingredient-driven cooking and mentoring the next generation of culinary professionals.

“Excellence in cuisine begins with the finest ingredients. By honoring seasonality and sourcing with intention,” says Chef Jason Hanin, “we create flavors that are both profound and unforgettable.”

With his global perspective, deep humility, and relentless pursuit of knowledge, Chef Jason Hanin has carved out a place not only as a leader in the kitchen but as a true student of the world. His path defies convention—and in doing so, he continues to inspire, surprise, and elevate the culinary conversation.