The Salt Exchange

Chef Jacob Jasinski was born in Attleboro, Mass., and grew up in a traditional Polish family. From a young age, he had a passion for food and wine, helping his parents cook holiday and nightly dinners for the family.

Jasinski graduated valedictorian with honors from the Institute of Culinary Arts in Fall River, Massachusetts. After graduation, Jasinski took a job as sous-chef at The White Horse Tavern (interestingly, the oldest tavern in the United States) helping them win a Wine Spectator award and earn the title of Most Romantic Restaurant by Newport Life Magazine.

Always looking to expand his experience and repertoire, Jasinski moved to Arizona in 2004 to work as a personal chef to the Tucson’s local elite, then headed to Chonas L’Amballan, France, to stage at Domaine de Claire Fontaine under Chef Girardon (MOF). While in France, he also cooked at Monsieur Giugalle castle and winery with renowned chocolatier, Frederic Beau of Valrhona.

Next, Jasinski moved to Atlanta, where he helped the Ritz Carlton Buckhead maintain both their Mobile 5 Star and AAA 5 Star awards for the 15th consecutive year. He also spent some time immersing himself in Southern-inspired cuisine at north Georgia’s Chateau Elan Winery and Resort.

With some significant world travels under his belt, including staging at multiple restaurants, such as Le Petite Auberge in Newport, R.I., Da Fiore in Venice, Italy, and La Bernadin in New York City, Jasinski returned home once more, this time to work with Chef Jonathan Cartwright at Kennebunkport’s The White Barn Inn, where he also closely worked with Chef de Cuisine Earl Morse (currently of the Portland Harbor Hotel).

When the Bryons came along in 2008 with the opportunity to be The Salt Exchange’s Chef de Cuisine, Jasinski was ready for the next step in his career.