Jay's on Third About the Chef

Jason Hippen. Chef

A graduate of the Academy of Culinary Arts in Mays Landing,

Jason has worked and trailed from the Atlantic to the Pacific in top kitchens including

Morimoto, Marea, Whisknladle and Addison at the Grand Del Mar.

Chef Jason was also opening Sous Chef for 2 restaurant projects in Atlantic City.

Jeffery Chodorows Red Square and Stephen Starrs Buddakan.

With passion, dedication and philosophy, Chef Jason has a history of appreciation of local

and sustainable offerings of the Jersey Shore. While traveling in Europe, California & Asia,

the "main ingredient" driven style cooking at Jay's is executed with classical & modern technique.

With experience in several top kitchens, world travel and a culinary heritage

from his Thai mother, Chef Jason will bring his vision of clean, fragrant & delicate

cuisine using the best local and sustainable ingredients from around the world.

Anne Fitzsimons. General Manager

With soft tones in a relaxed and comfortable atmosphere, the restaurant was designed by Manager

Anne Fitzsimons, a native of N. Ireland.

Anne's passion, interest and a Hospitality education led

her to work at some of the top hotels in Belfast including

the 5-star Cullodon, Jury's hotel group, and opening Banquet Director

for the Belfast Waterfront where she was in charge and responsible for

setting high standards of service in both back and front of the house.

Anne's most recent challenge led her to join the Mid-Atlantic Center for the Arts and

Humanities in Cape May where she spent 4 years as Special Events Director before opening Jay's On Third.

Anne has traveled the world with visits to some of the most

esteemed kitchens around the globe.

Patrons are invited to bring along their favorite wine to compliment

their menu choice and experience relaxed dining with

personalized touches and approachable comfort.