18 Seaboard

As Chef-Proprietor of 18 Seaboard, Jason celebrates straightforward American cuisine with a modestly contemporary edge. By marrying all that he's learned from his mentors with his enthusiasm for cooking, it's certain that he'll leave his mark on North Carolina dining, just as those excellent chefs left their indelible mark on him.

18 Seaboard is the perfect site for your next important business or social function. Located in Raleigh's newly renovated downtown area at the former Seaboard Train Station, we specialize in hosting successful events, whether it's an intimate dinner party or a business reception.

We would now like to announce a partnership with our next door neighbor, Flander's Art Gallery. The gallery provides an excellent private facility for your next social or business gathering. The gallery can accommodate up to 70 people for a sit down dinner or mixer! Our private dining room allows for intimate dining and meeting experiences ranging from pre-function cocktails and hors d'oeuvre to selections from the full menu or the flexible Chef's tasting menu.

We also offer Raleigh's only second floor, open-air dining experience with our mezzanine, overlooking the growing downtown skyline, finely complimented with 18 Seaboard's hospitality. The mezzanine is available for buy-out for special occasions.

18 Seaboard is the perfect site for your next important business or social function. Located in Raleigh's newly renovated downtown area at the former Seaboard Train Station, we specialize in hosting successful events, whether it's an intimate dinner party or a business reception

Born at the old Rex Hospital in Raleigh, Jason Smith spent the majority of his youth in coastal Wilmington while enjoying his family's roots in the capital city. Both of Jason's grandfathers made their living working in downtown Raleigh, as well as Jason's father. Greatly influenced by both of his grandmother's southern cooking, Jason started cooking in restaurants in Wilmington in high school - a high school hobby which soon became a great passion, tempered by his life-long exposure to the fine art of southern cooking and honed by first-rate culinary training.

Jason's first professional cooking experience began at the age of 19 with the 42nd Street Oyster Bar. As the busiest restaurant in Raleigh, he grew blissfully dizzy imagining all the he could learn from a high-volume kitchen with many adoring fans. Three years later he left with a love for briny oysters and a hunger for a true culinary challenge. He began at Chef Ben Barker's Magnolia Grill in Durham, and under Barker's tutelage, began to fine-tune his palate, all the while developing a love for seasonal cooking. Each morning, visiting farmers introduced him to delicate varieties of fresh lettuces and herbs from their gardens. Soon, he'd learned how to coax out their fine flavors. In just a few short months, he'd gained an excellent foundation for cooking, certain that it begins by seeking the finest ingredients available. Eager to train in one of America's most competitive kitchens, Jason pursued a position in New York City's Union Square Cafe, his enthusiasm and superior training preceding him. Open for lunch and dinner seven days a week, there wasn't a moment to rest at this internationally renowned restaurant.

Under the watchful eyes of three spectacular chefs; Executive Chef Dan Silverman, Chef and Partner Michael Romano, and Chef de Cuisine Kenny Callaghan Jason's culinary talent began to take shape. After sixteen intense months of training, Jason was certain he'd carry their green market-driven approach and Danny Meyer's hospitable dining style with him as he worked toward his life-long goal of becoming a Chef-Proprietor. Continuing his wanderlust, he traveled to Antarctica with the National Science Foundation where he led the largest kitchen of his life feeding over 1300 diners a day for both breakfast and lunch. There, the challenge shifted from preparing extremely sophisticated and seasonal ingredients in an expert fashion, to making the most of institutional-style cuisine. As he explains, he comforted people with food, and that was reward enough.

At the close of his time there, and prior to returning to the South, Jason wasn't satisfied. He wanted one more 'big city' experience, so he returned to New York City to work at Danny Meyer's successful Gramercy Tavern. Under the direction of Executive Chef Tom Colicchio, Jason continued to grow, this time honing his skills on Colicchio's rustic Italian-flecked cuisine in the tavern, and his refined European dishes in the dining room.

Eager to return to his Southern roots, Jason set his sights on Charleston's Peninsula Grill. Impressed by Chef Bob Carter's ingenious way of blending Low Country flavors with classic European preparations, Jason was quickened by the culinary experience, even making their famous Ultimate Coconut Cake on occasion. Chef Carter's humble way with fine ingredients, and signature knack for pleasing both the casual diner and the well-heeled traveler alike, won him over, and prepared him for the role of his career.