The Fire Still Burns: Chef Jass Singh, Crown Shy, and the Legacy of James Kent

Story by Nicole Votano

Some stories don’t just leave a mark—they stay with you.

This one’s been simmering since the night I sat across from Chef Jass at Crown Shy and felt, in that unmistakable chef-to-chef way, what it means to lead with grounded presence. 

His journey? It reads like a world tour of growth. Born in India. Trained and tested in Australia. Landed in New York with the kind of kitchen chops most chefs spend a lifetime chasing. But beyond the techniques, what he brought was depth—a perspective shaped by constantly adapting, listening, and showing up in rooms where no one looked like him. 

To Chef Jass, New York is everything. Not the polished, postcard version. The real one. The city that’s loud and layered, where cultures collide and food tells the truth. That’s what Crown Shy stands for. It’s why Biggie Smalls is on the wall. It’s why the staff looks like the city itself. And it’s why the dishes feel like they’ve got a point of view. James Kent believed in that version of New York. So does Chef Jass. And they built a restaurant that doesn’t posture—it breathes. 

When James passed last June, the industry felt it. He was only 45. But what he left behind was more than a legacy—it was a blueprint. One built on mentorship, trust, and giving people a shot when others wouldn’t. 

People like Chef Jass. 

They met at NoMad. Chef Jass was new to New York, beard and all. Most kitchens saw it as a problem. James saw it as power. “You belong here,” he told him. And that kind of backing? It doesn’t just change your résumé. It changes your confidence. 

Now, Chef Jass leads the kitchen at Crown Shy and oversees the SAGA Group. He’s not trying to replicate James. He’s building on what they shared—precision, care, and the belief that the best food comes from a team that feels safe to show up as themselves. 

That shows up on the plate. The spicy tuna dish? It’s his. Inspired by an Indian street snack, layered with pink pineapple and nori fries. Crunchy, bright, bold. “I can still hear James saying, ‘I love this dish,’” he told me. That kind of voice doesn’t fade. 

In this kitchen, trust runs deep. Chef de Cuisine Max Brenn started as a line cook. Now his snap pea salad is a favorite. “That’s Max’s dish,” Chef Jass said. “He should be proud.” And that’s how it works here—everyone contributes. Everyone has a voice. Chef Jass has built a culture where cooks are actively encouraged to workshop dishes. It’s not just about tasting the food—it’s about tasting the intention behind it. One person might lead the development, but the

dish doesn’t go on the menu until the team aligns. That shared ownership is rare. And it’s powerful. 

This isn’t a comeback. This is a continuation. A kitchen where legacy fuels evolution. Where people move with intention. Where the fire isn’t just lit—it’s steady and strong. 

Want to feel it for yourself? Crown Shy didn’t just join the industry-wide wellness conversation—they helped start it. What began as their own team-run crew has become a national movement. They saw the need for a healthier culture in hospitality and made it happen—one mile at a time. 

Now, we’re proud to help carry that torch with 86’d Run Club chapters growing in cities across the country. Chefs, line cooks, dishwashers, Front of house, managers —all moving together, building community, and proving that wellness isn’t separate from the work—it is the work. 

Still cooking. Still evolving. 

And the torch James Kent passed? It’s in the right hands. 

Chef Spotlight: Jassimeran Singh 

Born in India. Trained in Melbourne’s competitive kitchens, where he worked under George Calombaris and spent over three years with Gordon Ramsay’s team. Then came New York, where he helped shape one of the city’s most talked-about restaurants. 

Chef Jass didn’t arrive with privilege. As a Sikh immigrant, he faced obstacles that most people never see. But he met every moment with humility, work ethic, and an unwavering sense of purpose. 

Mentorship shaped him. James Kent changed the course of his career by seeing potential that others overlooked. And now, Chef Jass is doing the same—lifting line cooks, spotlighting sous chefs, and inviting everyone in the kitchen to contribute. 

He’s not the loudest voice in the room. But he’s the one people follow. 

In a city full of noise, that kind of leadership resonates. 

And right now? It’s exactly what hospitality needs. 

A Legacy That Feeds & Inspires 

Before his passing in June 2024 at age 45, Chef James Kent had built an empire rooted in purpose and passion. Raised in Lower Manhattan, he started his culinary career as a

14-year-old apprentice under David Bouley, eventually climbing the ranks at Babbo, Jean-Georges, and Gordon Ramsay’s kitchens before becoming chef de cuisine at Eleven Madison Park, then leading NoMad to its first Michelin star. 

Alongside longtime partner Jeff Katz, James opened Crown Shy in 2019, earning a Michelin star within six months. They followed with Overstory—a cocktail bar named one of the World’s 50 Best—and Saga, which earned two Michelin stars. These three make up the beating heart of what is now Kent Hospitality Group. 

Their family of restaurants has since grown to include Time & Tide (with Top Chef winner Danny Garcia), Birdee in Williamsburg, and an upcoming SoHo bar takeover of Bistro Les Amis. James’s wife Kelly, and their children Gavin and Avery, were often seen joining him on runs through the Financial District—part of what inspired the original Crown Shy Run Club, now honored and continued through the national 86’d Run Club. 

When the hospitality world paused on Father’s Day to grieve James’s loss, it wasn’t just mourning a chef—it was honoring a man who made room for others. Who gave people a chance. Who changed the culture by showing up fully, and making space for you to do the same. 

And through people like Chef Jass, that legacy is alive and well. 

For more on James Kent’s work, see features in Eater, Resy, and The New York Times.