Drawn to the idea of food as comfort, warms spices and strong flavors, Jameson became the sous chef at Michael Solmonov’s Dizengoff, a modern Israeli restaurant inside Chelsea Market. During his time at Dizengoff, Jameson started to explore the world of pop-ups and Jewish and Kosher catering. Jameson continued his Jewish cooking education with a move to Brooklyn as the sous chef for Miss Ada, a new Mediterranean restaurant that received a Michelin Bib Gourmand in October 2017, just four months after opening. Jameson began his current style of modern Jewish cooking to expand the meaning and expectation of what it means to cook Jewish food today. From South Korea to New England via a French bakery in North Carolina and a Michelin-starred restaurant in New York City, Jameson comes to Our Fathers ripe with a passion to share modern Jewish cooking with the city of Boston.