Co-owner and Head of Culinary,
About Super Loco
Super Loco Robertson Quay is a 200-seat Mexican restaurant and bar opened by the team that brought you Lucha Loco, Super Loco Customs House and Chico Loco.
Super Loco serves modern Mexican food and drinks in a casual, fun and festive environment.
Opened in August 2014, Super Loco is located at unit #01- 13 The Quayside, 60 Robertson Quay. Its accessible menu, casual setting, and beautiful riverside location makes the venue a huge hit with local residents, families and professionals who live and work in the area.
Its unique and popular brunch menu is available on weekends along with a los niňos menu for kids throughout the week.
Chef Jason Jones has spent more than half his life in the kitchen prior to joining The Loco Group.
His interest in food started at the tender age of 11, where he worked at a small general store in a local coastal town in Australia.
After a day of roasting chickens, he would return home to cook with his sister Suzanne, using garden vegetables and fresh fruits from their orchard.
Suzanne, who is also a chef, was the first to open Chef Jason’s eyes to the culinary world.
In 2010, Chef Jason opened Mamasita, the first restaurant to offer an alternative to Tex Mex in Melbourne, Australia. The restaurant, which served modern Mexican food and artisanal agave spirits, kicked off an Australia-wide interest in Mexican cuisine.
In 2012, Chef Jason was approached by brothers Christian and Julian Tan to open Lucha Loco in Singapore. He immediately jumped on board as Culinary Consultant, and three years later, officially joined The Loco Group as Co-owner and Head of Culinary.
Coming full circle on his roasting journey, Chef Jason is now in charge of the group’s new spit-roasted chicken restaurant, Chico Loco.
Chef Jason cites Mexican cooking authority, Diana Kennedy and Rick Bayless, American chef who specialises in modern Mexican cuisine as his biggest influences when it comes to Mexican cooking. This combined with his appreciation for local produce has seen him create the most flavourful and innovative dishes on the menu.
“Not everything has to be flown-in for it to be good. The chicken we use at Chico Loco comes from an ethical farm 40 minutes outside Singapore, and we have managed to create juicy spit-roasted chicken while keeping true to the promise of authentic flavours,” says Chef Jason, who makes it a point to source for sustainable produce where possible.
His aim for Chico Loco is to create a warm and welcoming environment where guests feel looked after and cared about. A proud father of two, Chef Jason understands the importance of quality produce, avoiding unnecessary chemicals, and making sure food is as nutritious as it is delicious.
Watch Featured Episode
Chef Jason Jones from Super Loco keeps it simple and delicious with his rendition of a Lamb Taco. But he uses it to introduce the lamb barbacoa - a spicy Mexican slow-cooked lamb. He recreates this traditional dish by using a premium-grade Australian lamb shoulder.
Other Featured Lambassadors
Lamb Me Your Recipe:
The launch of a four-episode cooking show that features Paul Foster getting into the kitchen with mom, Joyce Foster, as they put a fresh spin on family classics.
Lamb Me Your Recipe:
Burnt Ends & Chico Loco
Join us as we peek into the restaurants of two of Singapore's best chefs and see how they use high-quality Australian lamb in their delectable dishes.