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whereischefjason

@whereischefjason

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Sometimes you gotta ask.

When I wanted to work at The French Laundry, I showed up and asked.

I loved La Mar, all of the food was awesome, and I kept wondering if the chef would show me how they make their ceviche. So I asked. Chef Anthony said, “how about right now?”, while the restaurant was slammed.

We walked through the busy kitchen. I was in sandals that somehow slipped and stuck to the ground at the same time. (Rookie mistake.)

On the way in we passed the guy breaking down the fish. He had maybe 200 pounds of it on ice and was whipping right through it. You have to wonder how many years he’s been at it, and how much fish he’s touched. If you want to get really good, these are the guys to watch.

Then we got to the ceviche line. The setup looked like a sushi counter, just with way more ingredients. Here’s how they do it:

1. Cut the fish against the grain (they used a snapper-style fish)
2. Into a bowl with salt and what looked like a touch of sugar
3. Add pickled ají limón, sliced, then press the oil out for the essence (very important)
4. Add clear fish stock, this is basically what brines and cures the fish, so cool
5. Lime juice, but cut the limes at the tip and only press about 80% so it doesn’t go bitter
6. Let it rest 3 minutes
7. Pull the sliced chili, then add cilantro, diced chili, and red onion
8. Taste constantly, and skim off the extra juice, they call it leche de tigre
9. Serve with Peruvian corn and sweet potato.  
Muchas gracias, Chef Anthony! @thonyvasdi by @whereischefjason

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14 days ago

My secret project…#bignews by @whereischefjason

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6 months ago

This is what made me realize how special Lima is. They had invited us to see the restaurant, and everywhere you go here, people are proud of the food they cook. They want to share it with you, and share it with the world.

Here they specialize in black clam ceviche. The clams are split in the shell while raw, a deep dark maroon. Mixed with lime, chilis, red onion, cilantro and garlic, garnished with crispy plantains. Served with leche de tigre and a cerveza.

Delicious. I really loved it. Ceviche is food made simply and with love, and these guys nailed it.

While we ate, Jose’s business partner walked in. A former UFC fighter, now in the PFL, the Peruvian Problem. We squared up a bit. I couldn’t quite make the angry fighter face. I think I was just too excited to be there with them.

This house, converted into a restaurant, full of family. It meant a lot that they asked us to come.

This is the kind of spot that deserves all the success coming its way.

Thank you. taken in San Isidro, Lima by @whereischefjason

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12 hours ago

Chef Alex is a chef known for his fine taste. On the side he runs a vintage Rolex business, and he recently opened Tensho, a high-end, polished Nikkei restaurant. A dope spot with a classy appeal.

He showed me how to make his favorite nigiri on the menu: scallop nigiri with uni mayo.

Fresh bay scallops, fileted open and lightly scored
Sushi rice, cooked and formed into a small ball
Uni mayo, homemade mayo with uni blended in

After assembling, he torches the uni mayo, and because of the uni and the egg it brûlées perfectly.

Garnished with fresh uni, ají, and cilantro.

And that was just one bite on a menu full of delight.

Congrats Chef Alex on opening such an awesome restaurant, and thank you for the invite!

#nikkei #lima #whereischefjason taken in Av. El Sol - Barranco by @whereischefjason

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2 days ago

An Extraordinary Weekend of Wilderness & Gastronomy
13–16 August 2026

For one exclusive weekend, Few & Far Luvhondo welcomes acclaimed chef Jason McKinney @whereischefjason for a rare culinary residency in the Soutpansberg mountains.

Seasonal tasting menus built from our own regenerative farm, paired with exceptional wines, served against one of Africa's most spectacular landscapes. Between meals: 25,000 hectares of protected Soutpansberg terrain to explore, a spa ritual to unwind in, or simply the luxury of time immersed in nature.

⭐ Exclusive culinary residency with @whereischefjason
⭐ Seasonal tasting menus & exceptional wine pairings
⭐ 25,000 hectares of protected Soutpansberg mountains
⭐ Safari & regenerative farm experiences included

International: R68,550 per person
SADC: R35,000 per person (includes conservation levies)

A limited number of places are available. Reserve your stay via the link in our bio.

#FewAndFarLuvhondo #Soutpansberg #LuxurySafari #FineDining #RegenerativeTravel taken in Few & Far Luvhondo by @whereischefjason

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2 days ago

I met Chef Sebastián in Lima and got to eat at his restaurant, Piedra. He started it with two tables and a wine list that was just the liquor he’d brought from home.

Now they’ve grown into the whole building and are opening restaurants across South America. We had a tasting menu with a mix of nigiri, ceviche, tiraditos, and rice, all the things I love about Peru. Every dish had this unique creativity you could tell came from Chef Sebastián constantly pushing to make things better.

His signature is a salmon nigiri served raw with butter and shoyu tapioca, brûléed tableside until par-cooked. The tapioca holds perfectly and acts almost like a condiment. It brought back memories of the oysters and pearls dish at The French Laundry, another seafood dish built around tapioca, a wordplay Chef Keller loved, where the tapioca becomes the “pearls” alongside the caviar.

Follow Chef Sebastian and watch out because he is taking over.

#peru #lima #whereischefjason taken in Barranco, Lima, Peru by @whereischefjason

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3 days ago

Anthony Bourdain says he likes to ask the locals where to eat. This has been one of the best pieces of advice I have ever got.

We went out to the dock here in Lima because I thought it would be cool to film a promo on a boat. After walking through the market I caught eyes with a guy who had a boat.

I pointed to me and than pointed to his boat. Than you pointed to me and pointed to his boat I nooded yes and he gave me the thumbs up.

After we finished I asked where we should eat and he pointed to a spot called Julia and said to get the ceviche and the crab soup.

Really delicious.

My favorite part was the owner eating a popsicle.

I asked them if they will help me film an intro.

I translated for everyone to say Donde Esta Chef Jason.

He read it and than went to go get his chef. We never got the intro. by @whereischefjason

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4 days ago

4am Market Tour in Lima
The markets in Lima open at midnight and are nearly cleared out by noon. I went with Chef Seti, a popular local chef here, because you can understand a place and its cuisine just by walking its market. The potatoes alone told me everything, and the piles of chiles I had never even seen before.

After, a quick stop at a local soup spot that feeds the chefs and market workers who've been up since the middle of the night.

#peru #lima #whereischefjason by @whereischefjason

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4 days ago

Donde esta chef Jason ?

I came to Lima to @esperanza_restaurante_sjm to learn from a chef who opened his restaurant in honor of his mother. His whole family works alongside him.

At 3 a.m., he invited me to Peru’s main fish market- the place where the freshest seafood arrives before it’s distributed across the city. I walked the market with him, met all of his fish vendors, and got to see the relationships and trust they’ve built over the years.

This is what I call the real experience. Not just learning a recipe, but understanding where it all begins.

Chef @setilopez you are the man, thank you!

#peruvian #recipe #cheflife taken in Miraflores, Lima by @whereischefjason

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7 days ago

Please check out our new video on youtube and send me your feedback. We are working on figuring out this whole become an awesome youtuber thing...

video credit @gggrandiosa by @whereischefjason

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9 days ago

There are moments when a destination becomes something more.
From 19–21 August, Kruger Shalati welcomes Chef Jason McKinney for an exclusive culinary residency set above the Sabie River.
Across four days, guests will experience a collection of carefully crafted dining moments - from fireside evenings beneath the stars to collaborative tasting menus that celebrate place, season, and connection.
A limited-time experience.
More details coming soon. taken in Kruger Shalati - Train on the Bridge by @whereischefjason

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10 days ago

It is unscientifically proven that the country with the best food wins the World Cup... by @whereischefjason

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11 days ago