Jason Hook

Jason Hook


About Jason Hook

Jason has an extensive career in New York Times and Michelin starred restaurants in the United States and France. He has worked in the elite kitchens of Alain Ducasse, Jean-Georges, Christian Delouvier, and Philip Legendre. Jason progressed through the ranks in top hotel companies including the Four Seasons, Ritz Carlton, and the St. Regis. He currently works as the chef and owner of H2O Kitchen and as a professional food photographer, consultant, and food stylist in Philadelphia, Berks County, and the Lehigh Valley.

My Venues

Behind the Scenes

butter-crisped deviled egg •
"butter-crisped deviled egg • lobster"
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I would have posted earlier..
"I would have posted earlier.. way earlier. However, I had to seriously put this shit together. @sugarfairy asked me to come to Houston to collaborate and I sent her my menu for this morning’s bake sale. How could I possibly post my food when she is doing something SO much more beautiful. I said let’s laminate croissant dough with kimchi butter for a beef short rib + cheddar breakfast sandwich. And she did. And without any effort; because she is that fluent in technique and true expertise in pastry and more. She is absolutely the best. Thank you for having me this weekend Becca. From the bottom of my heart. Let’s crush this Saturday bake sale in a few hours. I promise to try and keep up to your standards. And to not fail you."
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