Jason Stark takes over the top job at Jam Corner with new menu in place

With hopes to bring fresh produce from the region to the plate, the new head chef at Jam Corner has a plan to bring his own special twist to the beloved restaurant.

New head chef Jason Stack, with Duck breast, pickled walnuts and blueberry tartlets and pork saddle, cauliflower, red cabbage and apple, is taking over at JAM Corner. Picture: Evan Morgan

Not too much change, and not too little. That’s the secret recipe to the Jam Corner’s newest head chef as he prepares to take over one of the most illustrious gastronomic position in North Queensland.

Jason Stark has recently taken over the top job at Jam Corner, after spending nearly a decade at other highly rated dining experiences A Touch of Salt and Terasu at Ardo.

Jason kicked off his time at the top of the menu by whipping up a special of a succulent plate of seared reef fish, sunchokes, kombu oil and kale and while there won’t be sweeping changes to a restaurant menu that’s already struck a chord with Townsville, he’s eager to find out more about what people respond well to.

“I am really trying to bring fresh produce from our region to the plate,” Jason said of his culinary plans and ambitions.

New head chef Jason Stack is taking over at JAM Corner. Pork saddle, cauliflower, red cabbage and apple. Picture: Evan Morgan

“We get our fish straight from the fisherman Scott Bolton, he uses the Iki jime method to minimise fish stress and maximise the quality of the fish he’s bringing in. Right now, we’re dry-ageing the fish to really enhance its flavour profile.”

That flavour profile might something new for Jam, but Jason said there will still be plenty of what has already been established and people already love when they come through the doors.

“Jam’s been a mainstay in Townsville for a long time due to its seasonal Modern Australian menu and professional service,” Jason said.

“Approaching a menu of an established venue can be tricky but instead of changing everything, I changed a few dishes to see if they are well received. As a chef you always want to be creative so trying new things and techniques is a must to stay successful.

“I also want to make sure we’re continuing to build relationships with our producers and growers.”

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New head chef Jason Stack is taking over at JAM Corner. Duck breast, pickled walnuts and blueberry tartlets. Picture: Evan Morgan

ason’s been living and working in Townsville for over three decades, having started an apprenticeship at a mature age in 2007. He began plying his trade at C’est Si Bon, but quickly broadened his scope.

“The style of food I have been learning over the years was Asian, fermentation, Modern Australian and Native Australian. I was one of 6 students picked to go to Japan on the sister city program to study Japanese Cuisine and I also won Apprentice of the Year for North Queensland,” Jason said.
“I hope to bring all the knowledge that I have learnt over the years to Jam putting my own spin on things. Jam has been around for a long time so coming in and seeing how the customers react to my style of food can be frightening but also rewarding at the same time. I also understand that there is a team behind every Head Chef so when we get positive feedback, I make sure they all know.”

Originally published as Jason Stark takes over the top job at Jam Corner with new menu in place