Conversations with Jasper J. Mirabile Jr.

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 families Restaurant dates back to 1954 and this year marks our 71st anniversary.

I always loved cooking and attended the university of Nevada Las Vegas restaurant and hotel school and during the summers, I travel to Italy in Paris and went to culinary schools.

I trained with my father’s chef for three years, Manuel Cervantes.

But most of my background comes from my mother and Nana and their recipes, which 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 up Marco Polo’s next-door..

My style of cooking is old-school Italian with 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 but also many dishes on Jasper’s menu and 16 years ago started serving the only table side mozzarella that I have ever seen. It became an instant hit for a restaurant and really put us back on the map. Another one of my culinary dishes that is loved by everyone is our lobster cappuccino, which is actually a lobster bisque with a sweet cream on top.

I was one of the first Italian chef 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 in half now took classes since I was 18 years old starting out at Wolferman’s in Kansas City.

I also introduced Jasper supper club 15 years ago, which has become very popular on Monday nights.

I also started Slow Food Kansas City, where I along with a board of 12 members promote local food, artisans, chefs, and restaurants, along with wineries and breweries and more 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 not easy and has always challenges but each day I go in knowing that I have a background and a history to uphold and I’m very fortunate to have many cooks who’ve been with our family for over 35 years along with my three nephews in the kitchen and in the dining room constantly working. We did not rest on our laurels.

I think what happened in 2020 with Covid and All really open the door for us to figure out how to do our carry out and reposition 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 a lion cook, that’s all. Yes I have a title of executive chef in our restaurants but hey, what do I know? I just make meatballs for a living.

I love creating recipes each day and have over a couple of thousand cookbooks to refer to.

As the host of Kansas City is only all talk….All food radio show titled Live! From Jasper’s Kitchen, I get to share my passion and love of food with Kansas City now for over 19 years on KCMO Talk Radio.

I also developed recipes for Hen House market weekly and cooking videos for their YouTube series, Jasper’s
Kitchen.

I specialize in Southern and northern cuisine, but love all types of cooking and absolutely enjoy. Sharing my recipes and passion with others, but more than that I love showcasing other food, artisans, chefs, and restaurants in Kansas City on social media.. I think that that’s what sets me apart from all other chefs here in Kansas City..

We can talk about awards and all that we have received over the years, but I’m only as good as my last dish and each customer who chooses our restaurants. I am very grateful to..

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, like I was saying earlier, Covid opened our eyes to packaging and offering a wider variety of our menu to go along with curbside pick up and Moore and at the same time, my nephews came to work for us and we expanded 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