Innovation on a plate

Owner & Head Chef

Jason Carron, head chef and owner at Post 1917, has revolutionized the New England restaurant community for two decades. With his acute attention to detail, Carron has helped struggling restaurants find their purpose and passion, restoring their place in the industry. Having given hope to hundreds of restaurants over the years, Carron opened his first steakhouse spring 2024, bringing that same level of attention to his own restaurant. Every ingredient is well thought out to innovate the plate with not only something aesthetically pleasing, but more importantly delicious. His farm to table approach, ensures the highest level of ingredients go into every meal you enjoy.

Executive Chef

Born and raised in Don Matias, Colombia, I grew up surrounded by delicious cuisine and excellent restaurants. I wanted to create food that everyone would love, which inspired me to become a chef. I came to the US in 2001 to pursue my career. Having to start somewhere, I began by cutting meat at Del Frisco's. I noticed my love for cooking grew and knew I needed more knowledge and experience. My passion for cooking grew by watching, helping, and learning alongside other chefs. Upon building my training and honoring my craft and certifications, I became a cook at Maggianos. Soon after I became an executive chef at 1928 Beacon Hill.

In 2004, I met Jason Carron at Flemings, and that is when everything changed. He noticed my potential and ambition, and presented me with the opportunity to become sous chef at Fleming's Steak House. After three years, Jason gave me the honor and opportunity to be his head chef at Post 1917. After all my hard work, climbing up the ladder, and Jason giving me the opportunity of a lifetime, I have finally become the head chef I have always dreamt of, and I am proud of the chef I am today.

Bar Manager

With over 15 years of experience in the hospitality industry, Ben began his journey as a barback at Great Bay in Kenmore Square while working as a mechanic during the day. His passion for hospitality led him to his first bartending role at Franklin Cafe in Boston's South End.

For five years, Ben tended the bar at Committee in the Seaport, then successfully ran several beverage programs in Boston before launching Liquid Assets Consulting LLC, specializing in beverage and bar consulting. His expertise was showcased at Post 1917, where he took on the role of bar manager after an impactful opening project, collaborating closely with Chef Jason.

In addition to his consulting work, Ben maintains an active lifestyle in the gym lifting weights, and boxing for fun. He enjoys quality time with his girlfriend (they are expecting a daughter any day). Staying committed to health, Ben has proudly abstained from alcohol for the past three years.

Wine Director

Jenn is a skilled hospitality professional with over 20 years of experience in the food and beverage industry. With a passion for wine and a keen understanding of flavor pairings, Jenn specializes in curating exceptional dining experiences that delight guests and elevate their culinary journey.

Having worked in various high-end restaurants and hospitality settings, Jenn is adept at providing personalized wine recommendations and creating tailored wine lists that reflect the essence of the establishment. Her deep appreciation for both regional and international wines allow her to educate and engage guests, enhancing their overall experience.

Beyond her professional career in the hospitality industry, Jennifer also has a background in fine wine sales with one of the most prestigious wine distributors in the state. She holds her WSET II certification and is committed to continuous learning by regularly attending wine tastings and industry events to stay current with trends.