Today we’d like to introduce you to Jasper J. Mirabile Jr.
Hi Jasper J., it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started working in the kitchen when I was 12 years old, but our family’s restaurant dates back to 1954, and this year marks our 71st anniversary.
I have always loved cooking and attended the University of Nevada, Las Vegas, where I studied restaurant and hotel management. During the summers, I traveled to Italy and Paris, attending culinary schools. I also trained with my father’s chef, Manuel Cervantes, for three years. However, most of my background comes from my mother and Nana, whose recipes are still used today.
I started working full-time in the kitchen at Jasper’s at the age of 22, and at that time, we also opened Marco Polo’s next door. My style of cooking is old-school Italian, featuring some of the most authentic recipes to be found in Kansas City.
I have introduced many new dishes to Kansas City, including the grilled Italian sausage sandwich—a true Italian street food—as well as many other dishes on Jasper’s menu. Sixteen years ago, I began serving the only tableside mozzarella I’ve ever seen, which became an instant hit and truly put us back on the map. Another beloved culinary creation of mine is our lobster cappuccino, which is actually a lobster bisque topped with sweet cream.
I was one of the first Italian chefs to cook at the James Beard House in New York City and have returned three times.
I teach cooking classes once a month at Jasper’s and have been teaching since I was 18, starting out at Wolferman’s in Kansas City. Additionally, I launched Jasper’s Supper Club 15 years ago, which has become very popular on Monday nights.
I also founded Slow Food Kansas City, where, along with a board of 12 members, I promote local food, artisans, chefs, and restaurants, as well as wineries and breweries in Kansas City. We have one of the largest conviviums in the United States.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Being in the restaurant business is never easy and comes with constant challenges. However, every day I walk into the kitchen knowing that I have a strong background and a legacy to uphold. I’m very fortunate to have many cooks who have been with our family for over 35 years, along with my three nephews, who work tirelessly in the kitchen and dining room. We never rest on our laurels.
I think what happened in 2020 with COVID really opened the door for us to rethink our approach. We figured out how to improve our carry-out services and repositioned our restaurant as the number one Italian restaurant in Kansas City.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m just a line cook—that’s all. Yes, I hold the title of executive chef in our restaurants, but hey, what do I know? I just make meatballs for a living.
I love creating recipes every day and have over a couple of thousand cookbooks to refer to.
As the host of Kansas City’s only all-food talk radio show, Live! From Jasper’s Kitchen, I have had the privilege of sharing my passion for food with Kansas City for over 19 years on KCMO Talk Radio.
I also develop recipes for Hen House Market weekly and create cooking videos for their YouTube series, Jasper’s Kitchen.
I specialize in both Southern and Northern Italian cuisine, but I love all types of cooking. More than anything, I enjoy sharing my recipes and passion with others. Beyond that, I take great pride in showcasing other food artisans, chefs, and restaurants in Kansas City on social media. I believe that’s what sets me apart from other chefs in the area.
We could talk about the awards and accolades we’ve received over the years, but at the end of the day, I’m only as good as my last dish and the customers who choose to dine with us. For that, I am always grateful.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
Oh yes! As I mentioned earlier, COVID opened our eyes to packaging, curbside pickup, and offering a wider variety of our menu for takeout. At the same time, my nephews joined the business, allowing us to expand our catering services to another level.
Contact Info:
- Website: https://www.jasperskc.com
- Instagram: Jasperskc
- Facebook: Jasper’s Restaurant & Marco Polo’s Italian Market
- Twitter: jasperskc
- Youtube: Jasper’s Kitchen
