Coming from a family of ranchers, Chef Jason Bond grew up in Wyoming and Kansas. After studying music in college, he drove to the East Coast to study cuisine. His resume includes stints under many nationally known chefs and at restaurants like The Inn at Little Washington and The Ryland Inn.
Bond has studied charcuterie in Paris and traveled extensively in France as a way of expanding his knowledge of cheese. He spent four years at No. 9 Park where he ultimately became Chef de Cuisine. He assisted Chef-Owner Barbara Lynch in designing and opening both B&G Oysters and The Butcher Shop.
After a year working on the other side of the swinging door and a year at Burdick Chocolates as Chef, Bond returned to the Boston area as a consulting chef at Restaurant Pava in Newton.
After five years as the Chef at the Beacon Hill Hotel & Bistro, Bond opened Bondir, a cozy, farmhouse-style restaurant with just 28 seats and a kitchen built for two. Bondir reflects Bond’s simple philosophy of quality and care – vegetables picked the same day, fish hours out of the ocean and pasture-raised meats tastefully prepared and presented.