Growing up in South Carolina where the whole family cooked and came together at his grandmotherÍs table, Jason Albus began learning his way around the kitchen at a young age. He used this solid home-cooking foundation to pursue a culinary degree at Atlantic Culinary Academy in New Hampshire. After graduation, Albus got a job in the kitchen at Le Languedoc on Nantucket isle in Massachusetts, working his way up from line cook to executive chef by 2005. During the off-season, he spent time globetrotting and staging at restaurants in France, New Zealand, the West Indies, California, and New York. Albus moved to Boston to join the opening team of Barbara LynchÍs Menton as chef de partie in 2010, where he met future partner Steve Bowman. Albus then moved on to helm the kitchen at Troquet, before finally join forces with Bowman to open Fairsted Kitchen in Brookline. He left his post at Fairsted Kitchen to work with the Fairsted team on a new Southern-style concept in Jamaica Plain called The Frogmore, which opened in the summer of 2015.