Chef, Jasper's Gourmet Backyard Cuisine
Chef Scott Neuman has been cooking since he was a kid, following in the footsteps of his dad who introduced him to the smoky world of barbecue when he was in grade school. “It used to be my job to gather the hickory branches, soak them, and make sure there was a ready supply of wood chips anytime my dad wanted to fire up the grill.” He and his dad spent entire weekends cooking on the grill, sharing stories, and learning the many intricate delights of his family’s secret barbecue sauce. Even as a child, Neuman took cooking seriously but he’s topped it with a heaping side of fun. “I wrote a cooking column in the school newspaper during fifth grade.” Neuman started cooking professionally at 17, and through food he found new ways of expression through his instinctual culinary savvy.
A majority of his early career was spent in Texas–Austin, Amarillo and Dallas, to be exact, where he developed a love of all things Latin. After that, he moved to San Francisco, where he met Steve McLain, the owner of ¡Oba!, over twenty-two years ago. They began working together and the magic began to materialize. Neuman and McLain turned the heat up in Portland with the founding of ¡Oba! Restaurante in November of 1997.
Chef Neuman is considered the “father of Nuevo Latino cuisine in the Pacific Northwest”. Over the past several years, Neuman has hosted his own radio show, “Dining Out” on Portland’s KOTK and KBNP, been invited to cook at the prestigious James Beard House in New York City, been a guest chef on several local television programs, and has donated his talents to many high-profile charitable events. Chef Neuman has also been featured in such varied publications as Food Arts, Nation’s Restaurant News, Food & Wine, Plate Magazine, Bon Appetite, Vogue and USA Today. Neuman was hand-picked by the Cakebread family for their 22nd annual American Harvest Workshop in Napa as well as to help them celebrate their 40th anniversary in 2013.
In 2015 Neuman came back to The Woodlands, Texas to work with Iron Chef Winner Kent Rathbun. Chef Kent’s restaurants include Abacus, Jasper’s and soon to be Hickory. Jasper’s is a highly sought-after concept in multiple locations across Texas, including Plano, The Woodlands, Austin and coming soon to Richardson.
Jasper’s has a touch of “home cooking” flair featuring a “modern outdoors” theme. Focusing on the best of America’s regional cuisine, including steaks, chops, fish, rotisserie chicken and pizza. Jasper’s has been named one of Esquire Magazine’s Top 20 Best New Restaurants in America and has been touted by various regional publications in all three of its locations, including Tribeza, Austin Chronicle, Austin American-Statesman, Austin Monthly, Modern Luxury, Texas Highways, Diversions Magazine, ReviewIt Magazine, PaperCity and the Houston Chronicle.