Originally from Western Massachusetts, chef Jason Reed was first introduced to food and cooking by his mother, a trained chef and well-known catering director. After high school, he attended the University of Massachusetts, Amherst, where he graduated cum laude with a bachelor’s degree in Hotel, Restaurant, and Tourism Management.

With a passion for food instilled by his mother and a love for the hospitality industry, Reed chose to pursue a career in the culinary arts. His quest for professional training brought him to Boulder, Colorado, where he began as an apprentice and climbed his way up the ladder in several high-end kitchens, working under James Beard honorary Chef Bradford Heap, and Bravo’s Top Chef winner, Hosea Rosenberg.

Reed returned to Massachusetts to be closer to his family. He took a position chef at Vicki Lee’s in Belmont, adding his own personal touch to the menu of fresh and delicious fare at the beloved cafe, bakery and caterer.

In 2022, Reed purchased the restaurant and opened Ovenbird in its place, providing his loyal clientele with exceptional pastries, sandwiches, salads and prepared foods for breakfast, lunch and take-out.