Jason Hassall
Root & Whisk is led by Chef Jason Hassall, who has spent more than twenty years cooking for people he can see from the stove.
Long before private dining had a name, Jason was building five-course gourmet dinner parties in home kitchens across Ontario: menus written for the guests in the room, cooked metres from the table, plated with restaurant discipline and served without ceremony.
Jason has spent more than seven years as Chef de Partie at Locale Restaurants in Aurora. Before that, he held roles as First Cook at Play Pizza in Aurora and Little Brew Hops in Newmarket, and as Banquet Chef at ClubLink's King's Riding Golf Club.
Root & Whisk carries that same idea forward for the modern table. Ingredients from the earth, refined technique, and menus that follow the seasons rather than a laminated card. Every event starts as a blank page and becomes a menu written for one night only.
From rehearsal dinners and micro weddings to quiet anniversaries and full-house cocktail parties, the promise is the same: you host, we handle everything else, and the kitchen is left cleaner than we found it.
The name on the door
Root, for ingredients that start in the ground. Whisk, for the craft that refines them. The carrot in the logo is both at once: from the earth, brought to the table.
In the kitchen
