Jason Loring, Restaurant Revolutionary

Today’s Maine Sunday Telegram includes a profile of restaurateur Jason Loring.

Loring, the 39-year-old co-owner of Nosh, Slab and the newly opened, subterranean Rhum tiki lounge, is slowly undergoing a professional and personal transformation, with the help of his business partners. Once a stressed-out cook (he still doesn’t consider himself a chef) who didn’t eat or sleep well, he has become a busy restaurateur juggling multiple projects.

The article includes the first public mention of Yeti, the waffle and fried chicken restaurant Loring is launching this summer.