He prepares a liquid nitrogen salsa that smolders when it hits the plate and a orange gel that forms into noodles when it hits hot broth.
This is Chef Jason Santos.
The food preparations of Santos’dishes are called fun and inventive, and his customers keep coming back. Jason’s cuisine blends Asian, French and traditional American flavors with lots of visuals and textural surprises diners at Gargoyles in Davis Square.
Santos likes to challenge diners with various flavosr and texture combinations. “You have to systematically create complexity,” he says of his thought process. “It sets creativity free."
He teaches culinary courses at both Boston University and Cambridge Rindge and Latin’s culinary programs. He also appeared to a sold-out crowd at the James Beard House in 2005 and was invited to the Star Chefs Molecular Gastronomy conference in 2007.
So, with all this talent how can Santos miss top spot on “Hell’s Kitchen” when the new season begins June 1, 2010?
We'll see!
