Bold, Unmasked Flavors!

Chef & Author

Me Myself & I

CIA Graduate

First graduating class with an accredited Bachelor's Degree (BPS) 2003   

Personal Chef

Over 14 years in the Private Hospitality sector


The Shelter Island 36

The Lobster Cookbook; 

        Maine Myself & I

Featured News

Presidential Meals

Executive Chef Jason Casey had the honor of cooking for The President of The United States of America and his lovely wife Michelle, The first lady! At Havana Restaurant! July 18, 2010


The presidential date night dinner took place at Havana Restaurant, Bar Harbor, Maine. An American fine dining restaurant with latin flair. Overseen by Executive Chef Jason Casey. The restaurant is know for its local, organic and sustainable sourcing


World Mixed Grill
Soup of the day (Sweet corn soup)
House Salad
Lobster Thermidor
Lobster Paella
Tres Leches Cake
Horchata Flan


Prime Rib

Sousvide Prime Rib, Horseradish Crust

Chicken Pot Pie

Double crust chicken pot pie

Gallagher's Steakhouse

Aging roon

Sample Menu

Please note: this is a sample menu and is fully customizable to your needs


The Shelter Island 36

The Shelter Island 36 is a collection of New England recipes developed on the East End of Long Island. Written by Chef Jason Casey and illustrated by Jackie Maloney, this book was created with a shared love of food, art, people and places. With its abundance of fresh produce, seafood and wine, it is hard not to be inspired to eat and drink well on the East End. When creating this book, local farmers, fishermen, hunters, vintners and artists from the community were huge inspirations. Casey has had the fantastic opportunity to enjoy time on the East End with this inspiring community behind him. Shelter Island is a special place and those who have a love of food, art, people and places are encouraged to visit and enjoy everything that it has to offer.


"Love is the key ingredient that makes good food great, and that is why your Grandmother's gnocchi are better than anyone else's. It's the umami ingredient that can't be bought, and that is exactly what Jason brings to cooking and the medium he has chosen here. Jason calls this book a literary menu, I think it's time to dig in and enjoy." Chef BryanNoury

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Chef Jason Casey