Jamie Bissonnette
Jamie Bissonnette is a Boston-based chef and Ken Oringer partner (restaurants Toro - named one of the Top Ten Foodie Spots In Boston, March 2014[1] and Coppa[2]) who won the 2014 Best Chef Northeast for the James Beard Foundation Awards, considered to be the Oscars of the culinary world. He was nominated in 2012 and 2013.[3]
Early life
Before he found success as a chef, he was described as a CTHC, "Connecticut punk-rock kid, straight-edge and vegetarian."[4] After culinary school he travelled and staged and at one point "his boss threatened to fire him if he didn’t start eating animals."[4]
Career
He earned a Culinary Arts degree from The Art Institute of Fort Lauderdale at age 19.[5] He travelled and staged, landing in Hartford, before settling in Boston. He has worked in Peking Tom's, Pigalle, Andy Husband's Tremont 647, and Eastern Standard.[5] In 2007, Oringer hired him to "head up the kitchen" at KO Prime. His work was noticed and "the Improper Bostonian named Bissonnette “Rising Star Chef” and KO Prime “Best New Restaurant.”"[5] In 2014 his first book, The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home, was published by Page Street Publishing.[6]
Awards and honors
- 2014 Best Chef Northeast for the James Beard Foundation Awards, considered to be the Oscars of the culinary world; nominated in 2012 and 2013.[7]
- Food & Wine People’s Best New Chef award,[4][8] He was the first to win that award.[5]
- He won $10,000 on The Food Network show Chopped[9]
References
- ↑ 10 best foodie spots in Boston
- ↑ Jamie Bissonnette on Winning a James Beard Award
- ↑ Boston Chefs Barbara Lynch, Jamie Bissonnette Win James Beard Awards
- 1 2 3 Feldmar, Jamie (January 28, 2013). "The 8 Dishes That Made My Career: Jamie Bissonnette". First We Feast. Retrieved May 16, 2016.
- 1 2 3 4 Rising Star Chef Jamie Bissonnette of Toro - Biography
- ↑ http://www.pagestreetpublishing.com/#!charcuterie/cp3l
- ↑ Boston Chefs Barbara Lynch, Jamie Bissonnette Win James Beard Awards
- ↑ Jamie Bissonnette: From straight-edge vegan to nose-to-tail cook
- ↑ An Interview with Chef Jamie Bissonnette