Our Crew

Matthew Meidinger, General Manager
Matt has spearheaded a top-notch list of restaurants and bars, bringing with him a unique brand of hands-on hospitality wherever he goes. He kicked off his career in Las Vegas as the manager of STACK, the Mirage's fine dining steak house, as well as BARE Pool Lounge and Diablo's Cantina at the Monte Carlo. Other restaurants he managed include StripSteak at Mandalay Bay, Michael Mina in the Bellagio and served as the General Manager of Nob Hill in the MGM Grand. His relationship with Michael Mina led him to San Francisco, where he took the helm as General Manager at Clock Bar in the Westin St. Francis (which is also where he met Kevin Diedrich, and together created a cocktail splash). Both Matt and Kevin went on to make names for themselves at the Burritt Room before bringing their talents to Jasper's.

Adam Carpenter, Executive Chef
A Bay Area native, Adam has spent most of his adult life in the restaurant business. After graduating from Diablo Valley College's culinary program, he cut his teeth at Blackhawk Grille, working his way up from line cook to senior sous chef. After stints at the Napa Valley Grille and Left Bank Brassierie, he returned to Blackhawk Grille as Executive Chef, working closely with mentors Scott Sasaki (French Laundry) and Daniel Amaya to further hone his skills. Adam eventually jumped at the chance to become Executive Sous Chef at Grand Cafe in San Francisco, moving from there to lead Ponzu as Executive Chef before joining the Jasper's crew.

Kevin Diedrich, Bar Manager
Recently named one of five Bay Area “Bar Stars” by the San Francisco Chronicle and one of Bourbon and Branch's original bartenders, Kevin graced the bar at the Burritt Room before joining us at Jaspers's. Previous gigs include critical time spent at both Michael Mina's Clock Bar (where he and Jasper's General Manager, Matt Meidinger, first teamed up) and at both Future Bar's Bourbon & Branch and Cask in San Francisco, as well as the renowned PDT and Clover Club in New York City. Prior to being in New York, Diedrich worked at Michael Mina's Bourbon Steak and the Ritz Carlton in Washington, D.C.

William Woodward, Pastry Chef
We find it infinitely amusing that William's love affair with pastries began in 1992 when he was managing a gym. Lucky for us, he left his gym days behind to become a maestro of sweet delights. Over the past decade, William has led the pastry departments of some of the West Coast's most renowned restaurants including San Francisco's Aziza, Ponzu, Garibaldi's on Presidio, and the Blackhawke Grille.