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."[5]

Career

He earned a Culinary Arts degree from The Art Institute of Fort Lauderdale at age 19.[6] 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.[7] 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.”"[8] In 2014 his first book, The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home, was published by Page Street Publishing.[9]

Awards and honors

References

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