What happens when you take Boston’s brightest personalities and put them in a room? Why, a surge of blue energy is created which Blue Inc. thrives on. We are proud to present to you our team of artists, scientists, inventors and designers that make Blue Inc. so truly exceptional.
Jason Santos, Executive Chef
Liquid nitrogen salsa that smolders when it hits the plate. Orange gel that transforms into noodles when it hits hot broth. Black Truffle Dippin Dots Ice Cream that arrives tableside smoking. Chef Jason Santos’ guests can expect a sensational culinary experience. Perhaps that’s why he was something of a darling of Gordon Ramsay on the 7th season of “Hell’s Kitchen”. Santos’ cooking style, which combines Asian, French and traditional American flavors with dazzling visual and textural twists, has been called “Julia Child Meets Willy Wonka”. While serving as the former executive chef at Gargoyles on the Square, Santos transformed the restaurant from neighborhood stalwart to destination hotspot. Now, Santos is owner and executive chef at Blue Inc. in Boston which is one of the area’s hottest dining destinations. He also teaches culinary courses at Boston University and Cambridge Rindge and Latin as well as serves as restaurant chair for “Taste of the Nation,” Share Our Strength’s benefit to eliminate childhood hunger.
Taniya Nayak, Interior Designer/HGTV & Food Network Personality
A resident of Milton, MA, Taniya Nayak’s approachable take on interior design has won over everyone from rock stars to first- time homebuyers. Taniya’s helpful design tips and have been featured in Cosmopolitan, Glamour, The Boston Globe, Family Circle, The Washington Post and Ladies Home Journal. She has appeared on The Oprah Winfrey Show, NBC’s Today Show and CBS’ The Early Show. In addition to being host and designer on Designed to Sell and Destination Design, Taniya can be found on HGTV mainstays like Showdown, Bang for Your Buck, and throughout HGTV.com. To learn more about Taniya, visit her website at www.TaniyaNayak.com.
Brad Shannon, General Manager
Brad Shannon started his culinary career at the world’s premier culinary college at The Culinary Institute of America. In his externship, Brad gained a great deal of real world experience in the culinary arts at the James Beard Award-winning restaurant No. 9 Park in Boston. After a move to Las Vegas and a Front of the House position at Morton’s Steak House Brad returned to Boston, met Chef Jason Santos, and accepted a position in his kitchen at Gargoyles on the Square. When a position at Radius became available for Rounds Cook, Brad decided to broaden his repertoire to include modern French cuisine. Brad’s culinary background and experience has poised him for the role as Sous Chef at Blue Inc. He is thrilled to be reunited with Chef Jason Santos as they present whimsical and inventive gastronomy to the Boston culinary scene.