A Chicago native, Jason Jacobeit discovered wine as an undergraduate and quickly pledged his professional loyalty to the vine. After a three year stint as Sommelier at Jessica’s Restaurant in Middlebury, Vermont, Jason relocated to New York and was soon tabbed as Head Sommelier for Drew Nieporent’s Myriad Restaurant Group. In early 2016, Jason moved full-time to Bâtard to focus on developing its expanding wine program.
He lives in uptown Manhattan with his girlfriend and can be found wandering the streets in search of good restaurants, apologizing for his dog’s behavior, and consuming vast quantities of Chablis.
Markus Glocker has hospitality in his blood. Born in Austria, he grew up working in the family hotels, where his appreciation for the culinary arts became a passion. After culinary school, Glocker joined Munich’s renowned Restaurant Vier Jahreszeiten. Over several years he excelled in top kitchens all over the world, notably Restaurant Eckart Witzigmann in Berlin, Charlie Trotter’s in Chicago, Restaurant Steirereck Vienna, and Gordon Ramsay in London and New York (which received two Michelin stars during his tenure).
Glocker’s talent finds full expression at Bâtard, the Tribeca restaurant he opened with restaurateur Drew Nieporent (Nobu, Tribeca Grill) and managing partner John Winterman (Daniel, Gary Danko).
Located in the iconic space that previously housed Nieporent’s Montrachet and Corton, Bâtard is a relaxed, intimate setting for outstanding cuisine: fashioned with what New York Times critic Pete Wells calls “a sniper’s accuracy at the stove,” Glocker’s dishes are both robust and refined, including modern interpretations of Austrian traditions like schnitzel and tafelspitz. His Octopus Pastrami is already a new classic.
After its May 2014 début, Bâtard earned a three-star rating from The New York Times, three stars from New York Magazine, and a coveted Michelin star, among several other stellar reviews. In May 2015, Bâtard was awarded Best New Restaurant in America by the James Beard Foundation.
Born and raised in Indiana, John Winterman was in college when he learned that cuisine is more than three vegetables and overcooked meat. He has distinct memories of the first time he tasted foie gras, Kobe beef, wasabi and 1928 Cheval Blanc.
For the past 17 years, Winterman has worked in front-of-the-house positions for such notables as Charlie Trotter, Gary Danko and Daniel Boulud, most recently as maître d’hôtel of restaurant Daniel. Along the way, he became a certified sommelier and an expert in artisanal cheeses. John has now joined forces with restaurateur Drew Nieporent at Bâtard, where he is Managing Partner.