chef jason bond
“With Bondir, Jason Bond joins the ranks of our top artisan chef-owners. His intimate restaurant deserves to be a place of pilgrimage for visiting and local foodies alike. …In its humble way, Bondir serves some of the most elegantly conceived and executed dishes in the area. Bond manages to avoid the overwrought pretension that runs through too much of the current farm-to-table approach.”

— Corby Kummer, Boston Magazine

Chef/ Owner Jason Bond grew up in Wyoming and Kansas and was raised around farming and preserving the harvest. This “root cellar” style has shaped the food he prepares today. Bond moved to the East Coast in 1995 to pursue a culinary career and has worked with and learned from many passionate and idealistic chefs over the past 20 years in environments ranging from slow-smoked BBQ to Relais & Châteaux properties. Today he focuses on developing a network of food purveyors whose goals are to steward the environment and produce the best quality vegetables, fish, and meat in the world. Jason works directly with producers to find interesting vegetables and rare breeds of livestock and strives to combine traditional and modern techniques to prepare honest and flavorful food. Chef Bond opened Bondir Cambridge in November 2010 in Area 4 Cambridge and three years later, Bondir Concord in historic Concord Center.

Menus showcase the pastoral and marine bounty of our New England region and offer a finely curated selection of American and European wines and beers. Our offerings–vegetables picked the same day, fish hours out of the ocean, pasture-raised meats–will change daily, and will always be tasteful in preparation and presentation.

Chef de Cuisine Pierce Kelley Chef Kelley is a Newton, Massachusetts native whose family goes back several generations in New England. He developed an appreciation for our region's land and sea offerings through summer fishing trips with his father on Nantucket Sound and his mother’s landscape architecture business. Despite this early awareness, his passion for cooking came a bit later in life than for most chefs. Realizing that being a chef was what he wanted in life, he made up for lost time quickly. He studied at the Cambridge School of Culinary Arts and worked non-stop in the local restaurant industry, learning everything he could from the leading culinary professionals who inspired him. Pierce became deeply committed to a high level of cooking that evokes emotion and tells a story. In April of 2016, one year after arriving at Bondir, Pierce was made Chef de Cuisine. His lifelong appreciation of New England, along with his commitment to cooking a sustainable cuisine that highlights the vegetable and seafood bounty of the region, make Chef Kelley perfectly suited to join Chef Bond in leading the Bondir kitchen in Cambridge.