Before there was a Summer Shack, there was "Jasper's" - as in Jasper White's ground breaking restaurant on Boston's waterfront. This was one of Mark Ottmann's first hospitality projects and became famous as the laboratory where Jasper White created his revolutionary new cuisine  as described in his book; "Cooking from New England". Working with a shoestring budget, Mark helped Jasper create an environment worthy of the magic coming from his kitchen. The year after it was built Jasper won the James Beard Award for Best Chef in the North East, and Mark Ottmann won an IIDA Award for Lighting Design.