Executive Chef Jason Lapp brings Charleston grit and global curiosity to Ma’am Saab’s modern Pakistani kitchen. His career began at The Smokehouse in Hilton Head and Dakota Blue, the legendary Atlanta haunt where he first found his footing in professional kitchens. He honed his craft as sous chef at Kiawah’s acclaimed La Tela Pizzeria, leading the line, rolling fresh pasta daily, and developing nightly specials that showcased his technique and creativity. At Charleston’s bold and fiery Kwei Fei, Lapp became a production chef, mastering dumpling fillings, sauces, braises, and broths while stepping into any role the restaurant demanded. He later ran the mariscos program at Colectivo, layering coastal flavors into a modern menu. Today, as Executive Chef of Ma’am Saab, Lapp is helping to redefine Pakistani cuisine through a modern lens. He takes pride in developing tasting menus, hosting collaborations, and developing creative offshoots like Lunch Punch, where his cooking blends tradition, technique and innovation in a hospitality style that is as lively as the food itself.
