Jason Smith

Jason Smith

Chef, Harvest 18

Jason Smith is a son of the Triangle, having been raised in Raleigh and educated in the ways of food by his grandmothers and local icons Ben and Karen Barker of the beloved Magnolia Grill. He went prodigal for a stint for the likes of New York City and – for real – Antarctica, but he returned to open his signature restaurants Cantina 18, 18 Seaboard, and Harvest 18, a family-friendly place that celebrates North Carolina’s seasonally fresh bounty through dishes such as Anson Mills rice crusted Lockwood Folly oysters with Burch Farms collard slaw and Texas Pete aioli and Mills family strip steak with blue cheese sorghum reduction.

Harvest 18