Jasper White, who died last month at age 69, was a pioneering chef who significantly elevated New England cuisine through his restaurants, Jasper’s and the Summer Shack. White’s culinary legacy is deeply rooted in seafood, particularly his signature dish, pan-roasted lobster.
After graduating from the Culinary Institute of America, White honed his skills in dining rooms of several Boston hotels. He opened his first restaurant, Jasper’s, in 1983. At Jasper’s, White focused on modern American dishes using local ingredients, earning acclaim for his oysters and contributing to a revival of oyster dishes in the area. In 1991, White’s dedication and skill earned him the inaugural James Beard Foundation Award for Best Chef in the Northeast.
Although White closed Jasper’s in 1995, he made a triumphant return to the Boston food scene in 2000 with Jasper White’s Summer Shack in Cambridge, followed by additional locations. The Summer Shack combined the charm of small seaside seafood shacks with White’s unique culinary touch. White also wrote a cookbook which featured various seafood recipes.
He was deeply concerned about the health of the ocean, particularly off the East Coast, and became involved in local health initiatives for Asian Americans, as well. At his restaurants, he initiated the Chefs for the Sea program, encouraging diners to donate a dollar per meal to support Save the Harbor/Save the Bay programs. These initiatives aimed to ensure clean water and healthy seafood populations.
Jasper White’s dedication to sustainable seafood and his culinary excellence continue to inspire chefs and food enthusiasts, cementing his place in the culinary world. He was more than just a renowned chef, he was a friend, mentor, and a warm-hearted member of the community.
“He was the most generous, intelligent, talented and caring person I have ever known,” said White’s close friend and community activist Bik-Fung Ng, who said she first met White in 1985, after getting introduced by mutual friend Lydia Shire. Ng noted the many initiatives White had fostered, including founding the Asian American Diabetic Initiative study that showed that Asian Americans have twice the risk for diabetes than any other race. White also launched “A Taste of Ginger.” Ng called that an extraordinary annual event that raised thousands for this important cause. There are many Asians whose lives are better because of this important research may never know Jasper White, but he was their unsung hero who worked hard to make the Asian communities a better place.
Ng fondly remembered a trip to China with White in 2000, “Jasper involved me in the planning and organization of that trip. It was particularly heartwarming to witness how much he loved everything about China, especially the cuisines of different Chinese provinces. His kindness toward the Asian communities and his curiosity about their cultures stood out for me.”
Lydia Shire, a friend of White’s for more than 40 years, remembers Jasper White as “the smartest, kindest and most solid man.” Shire shared plans for an event to celebrate White’s life in August.
“He taught me business skills, people skills, and the love of the industry,” said Vinny Lombardi, a fellow chef. “As a Summer Shack family, we’ve been together for over 23 years now, and that speaks volumes about his leadership and how he brought people together.”
Restaurateur and owner of Smoke Shop BBQ, Andy Husbands commented on the helpful nature of Jasper White. Remembering Jasper during the early 90s, Husbands said that White was “a looming figure in Boston and someone I idolized.” When Husbands opened his own restaurant, White became a “a confidant, mentor, and eventually a friend.”
Ming Tsai, fellow chef of White’s and founder of MingBings, said: “He genuinely wanted to know how you were doing, and if you weren’t doing well, he could tell. Jasper taught us to do things that made us happy…. He single-handedly popularized New England cooking. It’s not just raw oysters and lobsters; he elevated it to the next level and really put Boston and New England on the map.”
Jimmy Liang, founder of JP Fuji Group, talked about Jasper White’s support for the Asian Community. “His support for the Asian Community truly shows what kind of human being he was, His legacy as a chef and his dedication to the community will live on.”
Joanne Chang, owner of Flour Bakery in Cambridge, commented on how White encouraged her in her career. “He was always encouraging me in my growth as a pastry chef. He was the antithesis of a screaming irate Chef. He was sweet, kind, gentle, passionate about great food and great service.” Chang remembers how White had encouraged her to get involved with A Taste of Ginger, “He himself had suffered from diabetes and was treated so well by the Joslin Center and he wanted to continue to raise funds for them to help them with their research. He was always incredibly thoughtful and giving. He was a gem.”
Dr. George L. King, professor of medicine and ophthalmology at Harvard, met White through the Joslin Diabetes Center and was involved in A Taste of Ginger and the Asian American Diabetes Initiative. “I had the honor of having Jasper as a friend for over 20 years. During our interactions, both in the Asian Clinic and social settings, he was always very caring and supportive of AADI, the Asian Clinic, and all our outreach efforts in the Asian American communities in Boston, Quincy, and Dorchester.”
Dr. William Hsu, who was White’s own doctor at the Joslin Diabetes Center, remembers how A Taste of Ginger began, one day when White “asked me after his visit, he said, ‘Dr. Chu, I’d like to do something for you.’ I thought he wanted to take me out to eat. He said, ‘I will bring my friends over to cook to raise money for the Asian American Diabetes initiative.’ That’s actually the beginning.”
Jimmy Burke, business partner and close friend of White’s, attended culinary school alongside White. “We graduated the same year but what’s funny is that we didn’t know each other back then. We met each other when we were both working in Boston.”
Burke remembers his last conversation, which occurred on the day of White’s collapse, “We were talking about getting together. Jasper said ‘lifting those oyster baskets is all core, my stomach is getting really strong and I’m getting a six pack.’ And we started laughing.”
