Working in a kitchen is deeply engrained in Chef Jason Vincent, who started cooking at 15 in Cleveland, OH. After studying at the Culinary Institute of America and cooking in some of the best kitchens, Jason moved to Chicago to helm the kitchen at Lula Café and then Nightwood, where he earned national acclaim, including Food & Wine “Best New Chef;” COCHON 555’s “King of Pork;” a JBF semifinalist nomination for “Best Chef: Great Lakes;” and Michelin’s “Bib Gourmand” award. In 2014, Jason decided to take a break from the industry to plan for a place of his own. During his hiatus, he spent precious time with his family and traveled for inspiration. Giant is the result of this “pause,” a representation of Jason as a chef, a father, a husband and friend. His concept for Giant is simple—a special little neighborhood spot with great service and unpretentious food.