Today we’d like to introduce you to Jason Helfer.
Hi Jason, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I got my start in the kitchen early on — first at home, then professionally. After graduating from Johnson & Wales in Charleston in 1994, I worked in fine dining kitchens and developed a deep respect for classical technique and discipline. In 1995, my dad and I opened Peasant Village in San Angelo. I didn’t plan to stay, but it quickly turned into something bigger than both of us — a way to honor our family’s food history while building something new for our community. Over the years, we’ve grown from a single restaurant to include PV Deli and experimental events like our One Night Stand dinners. I still do this because I love it. Every dish is a chance to connect.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Definitely not smooth — but worth it. We started with limited space and even more limited resources. I’ve worked 15-hour days for years, rebuilt after closures, navigated the pandemic, opened and closed a Dallas shop. But that’s part of the process. You figure out what matters, who your people are, and why you’re doing this in the first place. The struggles taught me resilience, and I’m proud of what’s come from those tough stretches.
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m a chef and owner, but more than anything, I’m a craftsman. I specialize in elevated comfort food — whether that’s a fine dining entrée at Peasant Village or a stacked deli sandwich loaded with unexpected flavor. Everything I do starts with scratch-made technique, ingredients I believe in, and a respect for the people eating it.
I’m probably best known for two things: our long-running restaurant, Peasant Village, which turns 30 this year, and PV Deli — a sandwich shop that took off in a way I never expected. I’ve also built out experimental concepts like our One Night Stand dinner series, where we serve a surprise multi-course menu with no rules and no repeats.
What sets me apart? I think it’s the way I balance old-world foundation with new-world play. I’ve got a 400-year family cooking legacy in my back pocket, but I’m not afraid to throw down a brisket grilled cheese next to pierogis made from a 1780s family recipe. And I’m present — in the kitchen, in the details, every day. I’m most proud of the consistency, the community we’ve built, and the fact that after all these years, we’re still just getting started.
Can you tell us more about what you were like growing up?
I was a curious kid — hands-on, stubborn in the kitchen, always trying to do things my own way. I grew up in a military family and moved around a lot, so I was exposed to different cultures and foods early. Japan, England, the South — those places stayed with me. Even then, I had a thing for food. I made my first full meal when I was five, and I’ve been chasing that feeling of creating something memorable ever since.
Contact Info:
- Website: https://peasantvillage.com
- Instagram: https://www.instagram.com/peasantvillagerestaurant/
- Facebook: https://www.facebook.com/PeasantVillageRestaurant
- Twitter: https://x.com/PeasantVillage
- Other: https://www.tiktok.com/@chefjasonhelfer
Image Credits
Seth Chomout
