Jason Severs

Jason Severs was born in Johnson City, Tennessee, and spent his childhood living in Atlanta and Augusta, Georgia. He became interested in cooking as a child, helping his mother and grandmother, who are from Capurso, a town that is very near Bari in the Puglia region of Italy.

After high school, Severs enrolled in the University of Tennessee Knoxville, and earned a degree in Studio Art. His first year, he got a job at Chef Bistro, a well-known French restaurant, in Knoxville. He spent the next four years at Chef Bistro, earning money for school, and learning everything he could about French technique and traditional French cuisine.

After graduation, Severs took a job in Los Angeles working as a set designer for MTV. He loved his job, but hated LA. In 1997, he decided to move to Memphis and pursue his true love ? cooking. He was hired by Erling Jensen the Restaurant, and after that, worked as a sous chef at Automatic Slims, KøTo and then Mélange.

When the opportunity to open his own restaurant surfaced, he jumped at the chance to create the wonderful Italian food of his childhood ? from the Bari region of southeast Italy. Naming the new restaurant Bari, in honor of his family's region, Chef Severs and his wife, Rebecca, opened BARI's doors in December 2002. Severs keeps the food traditionally Southeastern Italian, with an emphasis on fresh seafood, homemade pastas, and fresh vegetables. If he must substitute ingredients, his approach remains utterly Puglian. While chef Severs is in the kitchen, Rebecca runs the dining room.

Jason and Rebecca Severs visit Capurso and Bari at least every other year for relaxation and culinary inspiration. Their 8 month old son, Lucian Vittorio Severs is growing up around the family restaurant and is sure to carry on the family culinary tradition.

Chef's Recipes :

Homemade Cavatelli with Anchovies and Broccoli Rabe

Check our Calendar to find out about Chef's Night Demos
Browse the Store for specialty foods, olive oils, cookbooks, gifts and more.