The Atlas Obscura Podcast Maine Week: Chef Jason and The Well
Dec 24, 2025
Chef Jason Williams, renowned for his hyper-local farm-to-table approach, shares his culinary journey from Portland to Cape Elizabeth, Maine. He recounts how discovering Jordan's Farm inspired him to create a unique dining experience. Jason's innovative five-course menu reflects seasonal ingredients selected fresh each morning. He also discusses the growth of Maine's food scene and the pride that comes with building a chef-owned restaurant. Dive into the flavors of Maine's rugged beauty through his eyes!
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Local Access Enables Hyper-Local Cooking
- Proximity to ocean, farmers, and fishermen created a uniquely abundant sourcing ecosystem for Jason in Maine.
- That local accessibility let him run a truly hyper-local restaurant just minutes from production.
Serendipitous Discovery Of Jordan's Farm
- Jason discovered Jordan's Farm by chance while driving to farmers markets and immediately saw potential for a farm-based kitchen.
- He pitched a flatbed trailer kitchen to the Jordans as a low-risk experiment and they agreed to let him try it.
From Trailer Kitchen To Permanent Restaurant
- Jason built a compact kitchen on a flatbed trailer with minimal equipment and started serving from compostable plates.
- The experiment quickly drew long lines and sold out, forcing him to expand into a permanent space.