Hairston Jason - Hairston, Jason

Jason Hairston

Biography

Jason Hairston opened The Nugget Spot, New York City’s first single-focus specialty nugget restaurant, on East 14 Street in October of 2013. The signature hand-cut, hormone-free nuggets come with playful coatings and original, homemade dipping sauces, including Mumbo Sauce and the secret recipe Shhh Sauce.

Jason created The Nugget Spot concept after serving as executive sous chef at Mesa Grill, Bobby Flay’s acclaimed restaurant at Atlantis Paradise Island in the Bahamas. Before taking on that position, Jason rose through the ranks of New York City’s fast-paced kitchens, including both the TriBeCa Grand Hotel and the... READ MORE

Jason Hairston opened The Nugget Spot, New York City’s first single-focus specialty nugget restaurant, on East 14 Street in October of 2013. The signature hand-cut, hormone-free nuggets come with playful coatings and original, homemade dipping sauces, including Mumbo Sauce and the secret recipe Shhh Sauce.

Jason created The Nugget Spot concept after serving as executive sous chef at Mesa Grill, Bobby Flay’s acclaimed restaurant at Atlantis Paradise Island in the Bahamas. Before taking on that position, Jason rose through the ranks of New York City’s fast-paced kitchens, including both the TriBeCa Grand Hotel and the SoHo Grand Hotel as sous chef working under Executive Chef Herb Wilson. He previously manned the sauté station at Aquagrill, the SoHo restaurant well known for its seafood and oyster bar. He first cut his teeth in the culinary industry as a line chef at Forty Four, the popular restaurant in the Royalton Hotel under Executive Chef Geoff Rudaw, after getting his start chopping vegetables at La Côte Basque.

Jason attended the culturally diverse United Nations International School in Manhattan and graduated from Lafayette College in Pennsylvania. He studied abroad in Spain during college and is proficient in three languages: Spanish, French and Italian. After graduating from college, Jason worked in sales for his family’s metal stamping and tool- and die-making business for five years before venturing into his culinary career. He now lives in his hometown of New York City, just a short walk from The Nugget Spot.

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What is your favorite NYC restaurant? And what is your go-to dish? Ichibantei. Cold summer ramen. What is your ultimate meal? It would start with foie gras, there would be scallops involved at some point and ice cream for desert What three things are always in your pantry? Kosher salt, olive oil, and Japanese crunchy garlic in chili oil If you weren't a chef, what would you be? A race car driver If you could cook with anyone, who would that be? My Grandfather What’s your favorite NYCWFF memory? Looking forward to making some

Recipe name:
Tudie’s Bleu Cheese dressing

Recipe Ingredients:
25 oz Moody Blue Blue Cheese
3 Tablespoons white vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons Black Pepper
1 Teaspoon Garlic powder
½ quart buttermilk
1.25 quarts Mayo

Recipe Instructions:
Crumble blue cheese. Add white vinegar and Worcestershire to soften. Add black pepper and garlic powder. Add buttermilk and mayo and whisk until there are small chunks of blue cheese. It is not meant to be smooth.