Jason Mintegui

Jason Mintegui began working in restaurants at fourteen at Friar’s Head Golf Club. Starting in the front of house, he moved through the roles of busser, runner, and barback. By sixteen, he had transitioned into the kitchen, working alongside his father, who is a graduate of EIl Buli and spent 10 years in top NYC restaurants. While working with his father, Jason learned about 90s NYC restaurants and the chefs that helped shape NYC dining culture. He learned the fundamentals of French cooking, from mise en place and knife work to sauces, organization, and the standards of a professional kitchen. 

Determined to continue developing his craft, Jason moved to New York City to join the opening team at One White Street, which would later earn a Michelin star. During his time there, he was awarded a culinary scholarship that gave him the opportunity to further his education in Europe at The Jane in Antwerp, which ranked No. 23 on The World’s 50 Best Restaurants list in 2022. Jason worked on the pass nightly before joining the opening team of the restaurant’s upstairs bar, where he cooked on the hot line as the concept came to life. 

He then continued his training at The Rooster in Paris under Frédéric Duca. The Rooster was a small chef-owned and operated restaurant with a small team, which provided an unusually hands-on environment. This gave Jason the chance to work closely with the chefs and be involved in nearly every part of prep and service 

After returning to New York, Jason was called to Chicago to join Asador Bastian as a sous chef. He managed kitchen staff while becoming closely involved in restaurant financials, SOP’s, kitchen systems, purchasing, and day-to-day operations. He also developed a deeper understanding of meat, sourcing, and the relationship between product quality and execution. 

Jason returned to Long Island with the goal of helping build and open Birch Hill Bistro with his Father. A restaurant concept within an already existing neighborhood butcher shop of 25 years. His involvement began before construction was complete, contributing to restaurant design, equipment and smallwares purchasing, and the hiring of the team. 

For Birch Hill’s first three months, Jason stepped into many of the responsibilities of a general manager, helping lead the opening of the restaurant. He helped establish the front- and back-of-house SOP’s, integrate the restaurant’s POS and reservation systems, and train the opening team. 

At the same time, he developed Birch Hill’s craft cocktail Program, creating the opening cocktail list, recipes, specifications, and standards behind the bar. 

Today, as Chef de Cuisine of Birch Hill Bistro and Director of Operations of Birch Hill Market, Jason plays an integral role in shaping the food and direction of Birch Hill. He works closely with the kitchen on menu development, daily operations, and maintaining the standards of the restaurant, while also helping build the systems and culture that allow both the Bistro and Market to keep advancing. 

His work also extends beyond the restaurant. Jason personally helped establish and plant Birch Hill’s farm and remains involved in planning, planting, and harvesting, creating a connection between what is grown and what eventually reaches the kitchen. 

His approach brings the fundamentals he learned growing up in the industry with the perspective gained throughout his experiences Jason gained in New York, Antwerp, Paris, and Chicago now come together at Birch Hill. He continues to develop dishes, work closely with his team, and figure out what he wants his food to become. For Jason, Birch Hill is a place to keep learning while building something of his own on Long Island.