Jason Hippen

 

​Executive Chef / Partner

 

A graduate of the Academy of Culinary Arts in Mays Landing N.J. Jason has worked and trailed from the Atlantic to the Pacific in some of the coolest kitchens in the country 

 

     Growing up with a Thai Mother and a Father from New York who was in the pizza business, Chef grew an interest in food at an early age.  It was during college that Jason worked locally as a Sous Chef in Wildwood Crest.  Upon graduation from school, Jason headed to Philadelphia and was hired as a line cook at the acclaimed Morimoto. It was at Morimoto that Jason developed a passion for ingredients from around the world and the beauty of Culinary Arts.

 

 He spent seasons 8-9 in the kitchens of the Food Network's "Restaurant: Impossible" where he was Culinary Producer assisting Chef Robert Irvine, re-launching over 15 restaurant openings across the country. He was part of the opening team of high end eateries such as Red Square in 2004 and the popular Buddakan in 2007 in Atlantic City

 

 

In 2017, Chef Jason was awarded the prestigious 

PRIX AU CHEF DE L'AVENIR (Chef of the Future) by The International Academy of Gastronomy.  

Chef Hippen is 1 of 5 chefs in the United States to hold this award.  

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During the off-season from 2017-2019, Jason assisted a team of Chefs and cooked for the Phiadephia Eagles

owners and their guests during home games.  Jason's best memory was being part of an exciting Super Bowl season in 2017.  

 

     His love for the kitchen, travelling the world combined with the culinary heritage from his Thai mother,  his cooking focuses on clean, fragrant & delicate cuisine with new-fashion touches for his guests to experience.

 

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Anne Fitzsimons

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  General Manager / Partner

 

The Front of House at Jays on Third is lead by

General Manager/OwnerAnne Fitzsimons, a native of N. Ireland.

 

Passion, focus and a hospitality degree in hand, Anne has worked at some of the top hotels and restaurants 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 the back and front of the house.

 

Anne's career then led her to join the 

Mid-Atlantic Center for the Arts and Humanities in Cape May where she spent 5 years as the

Special Events Director before opening Jay's On Third in 2008.

 

Anne has traveled the world with visits to some of the most esteemed kitchens, and now brings those experiences to Stone Harbor

 

 

                                      

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