Jason Casey

Jason Casey is the Culinary Director at Mister Dips, as well as Executive Pastry Chef at 50 Hudson Yards, where he oversees all pastries and desserts for NoHo Hospitality’s three dining destinations, including the newly opened uptown location of Locanda Verde. Originally from northern Virginia, Casey has lived in cities around the globe, including Spain, Paris, Shanghai, Hong Kong, and now New York City. He grew up with an early love of cooking thanks to his grandmother’s irresistible baked goods, and fell into the culinary world at an early age. At age 17, Casey took his first pastry job at Ukrop’s Bakery in Richmond, VA where he decorated wedding cakes.

After falling in love with the pastry kitchen, he decided to attend École Lenotre pastry school in Paris. From there, he returned to the United States to become a pastry cook at Restaurant Daniel and eventually pastry sous chef at Jean-Georges, his first two restaurant jobs in New York.

During this time, Casey tremendously expanded his flavor profiles and honed his classic French techniques. After two years at Jean-Georges, he had the opportunity to help open Jean-Georges Shanghai as pastry chef and spent the next five years there. Not quite ready to leave China, Casey then spent two years in Hong Kong as partner and pastry chef of a new American restaurant called Union J. Casey first heard of chef Andrew Carmellini during his time at Restaurant Daniel and has followed his work since then.

Upon returning to New York, he met with Carmellini and the Noho Hospitality partners, and he knew it was a good fit, agreeing to join the team. Nearly a decade later, Casey continues to use his global experience to complement chef Carmellini’s menus, while constantly exploring new flavor combinations and ideas.