Jason Pringle

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After honing his craft for nearly two decades in the high-end kitchens of food capitals San Francisco and New York City, Chef Jason Pringle found a new home in Miami where he cooks his celebrated fare at db Bistro Moderne.

In San Francisco, after a two-year interlude to open acclaimed EPIC Roasthouse on the famed Embarcadero, Pringle returned to the storied kitchen at AQUA as Executive Chef—a kitchen he’d helped guide to two Michelin stars as Executive Sous Chef under Chefs Laurent Manrique and Peter Armellino (now Chef of the Michelin-starred Plumed Horse). 

Before joining the Daniel Boulud family at the Michelin-starred Café Boulud New York, Pringle continued to work in top kitchens, serving as opening Chef de Cuisine at Chef Manrique’s Millesime and Executive Chef at David Burke Townhouse.

During a sojourn in the wilds of Idaho, Pringle mastered the art of whole game cooking; and, since coming of age as a young chef in northern California he’s fostered and cherished countless relationships with venerated fishermen and farmers alike.

Here in Miami, Pringle marries whole-animal and small-farm driven cooking with the beloved French bistro envisioned by Chef Boulud.

After honing his craft for nearly two decades in the high-end kitchens of food capitals San Francisco and New York City, Chef Jason Pringle found a new home in Miami where he cooks his celebrated fare at db Bistro Moderne.

In San Francisco, after a two-year interlude to open acclaimed EPIC Roasthouse on the famed Embarcadero, Pringle returned to the storied kitchen at AQUA as Executive Chef—a kitchen he’d helped guide to two Michelin stars as Executive Sous Chef under Chefs Laurent Manrique and Peter Armellino (now Chef of the Michelin-starred Plumed Horse). 

Before joining the Daniel Boulud family at the Michelin-starred Café Boulud New York, Pringle continued to work in top kitchens, serving as opening Chef de Cuisine at Chef Manrique’s Millesime and Executive Chef at David Burke Townhouse.

During a sojourn in the wilds of Idaho, Pringle mastered the art of whole game cooking; and, since coming of age as a young chef in northern California he’s fostered and cherished countless relationships with venerated fishermen and farmers alike.

Here in Miami, Pringle marries whole-animal and small-farm driven cooking with the beloved French bistro envisioned by Chef Boulud.