Executive Chef Jason Wittek
Executive Chef Jason Wittek illustrates how integrity and purity of ingredients serve as the pillars of honest, approachable cuisine. Striking the balance between comfort and sophistication, Wittek utilizes ingredients in his dishes that stay within a 100-mile radius of the restaurant. “Everyone, especially in this area, is on the same page when it comes to the concept of sourcing locally,” Wittek says. “But what really changed the way I think and cook, beyond the great opportunity to collaborate with our local artisans, is the mindset that if it’s not within our miles, why not just make our own?”
Whether he is working in-house on fermenting miso or aging a French-style cheese, Wittek takes care in conceptualizing each dish and finds the task of aiming to make everything from start to finish both challenging and satisfying. “Even if it looks a little different on paper, I’m using familiar components, flavors, and textures to make the foods we all love to eat,” he says. “Ultimately I hope these dishes will help remind guests of a time when families made dinner, sat down together, and enjoyed the meal and each other’s company.”
Wittek joins Radius from Piccino Café in the Dogpatch district. The California Culinary Academy graduate launched his career at Spruce restaurant in Presidio Heights, where he worked for five years, eventually becoming sous chef. There, he had the opportunity to contribute to menu development, fully embracing farm-to-table and finding inspiration from the quality and beauty of products from local purveyors while working under the tutelage of Chef Mark Sullivan.