HAUTE KITCHEN
IN CONVERSATION WITH SHARON SETO BY SHARON SETO | PHOTOS BY ROBERT B RICHARDS
A
NYTHING IS POPSICLE DURING SUMMER! ALTHOUGH we are still dealing with remnants of the pandemic, summer magically dispels that! When The Vault Steakhouse opened, I found myself going back time and again with family and friends because of its delicious food and exceptional service. Recently, I had the utmost pleasure to meet the wizard behind The Vault, who turned out to be a really cool guy: executive chef and partner Jason Halverson. Although Chef Halverson describes himself as a “fun guy,” when it comes to food, he brings serious eats to the table. Under his belt—or, should we say, under his chef’s coat—includes working with some of the best chefs in some of San Francisco’s most revered kitchens. At Roland Passot at La Folie, one of the historic 4-star restaurants in San Francisco, Halverson developed a strong foundation in French/California cuisine, while understanding the needs and tastes of his guests in the charming Russian Hill neighborhood. As an up-and-coming talent ascending the ranks of San Francisco’s culinary scene, Chef Halverson was offered the opportunity to
22
work with Chris L’Hommedieu at the Westin St. Francis on Union Square at Michael Mina. Halverson was an integral team member contributing to the restaurant’s garnering two Michelin stars. As his career progressed, he moved on in 2010 to open Michael Mina at 252 California Street and continued to grow his talent and skills under Ron Siegel, ultimately becoming Siegel’s executive sous chef before leaving to start Hi Neighbor with a young, dynamic crew of other Mina Group alumnae, including Ryan Cole and Tai Ricci. Rooted in the culture and discipline of these award-winning kitchens with an appreciation for simply prepared, Californiacentric cuisine, Halverson strives to provide consistently craveworthy food in an environment that matches his personality, which he describes simply as fun. He currently brings this energy and delectable cuisine to the kitchens at Stones Throw, Corridor, and Trestle, a 2-time Michelin Bib Gourmand recipient and San Francisco Chronicle Top 100 restaurant. These restaurants center on going back to dining basics by offering great value, high quality food, a convivial atmosphere, and an elevated level of service. Halverson was named Eater’s Best Chef in San Francisco for 2015.
