We believe in creating a warm and happy environment for both our guests and our team. We achieve this by building a culture of teamwork and friendly communication.


Chef de Cuisine Jason Smith and the team at B3 offer ingredient-driven and approachable American dishes, each with a Southern foundation and occasional global influences.

Aged 28, Chef Smith has a strong commitment to showcasing the Southern regions of America and the rich food culture of New England, where produce and fresh seafood are sourced from local farmers and fishermen. Complementing the team’s down-home dishes are comfort style desserts, all using traditional recipes with seasonal ingredients.

Originally from Detroit, Chef Smith graduated from Johnson & Wales University with a Masters in Arts in Teaching Culinary Education in 2014. He began his culinary career at the age of 17 at Oakland Hills Country Club in Bloomfield, MI, then moved to MA and worked his way up to sous chef in Foxboro’s former farm-to-table Tasting Wine Bar and Bistro under Benjamin Lacy. Chef Smith then worked under Daniel Borjorquez as the opening sous chef at La Brasa followed by Tasting Counter, both located in Somerville, before joining Parsnip in Cambridge, where he climbed from opening station chef to sous chef.

With a passion for creating happy moments and memories through his dishes, Chef Smith was inspired from a young age by his hardworking blue collar family and community. Today, he is thrilled by the competition and comradery between chefs to keep creating delicious food and training the next generation of chefs. Obsessed with finding the perfect spoon for the job in his travels, each one in his toolbox has an interesting shape and purpose. When not in the kitchen, he enjoys immersing himself in cookbooks, eating, and discovering Boston’s new cuisines and areas to visit, or cheering on Detroit and Boston sports teams.


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