Jamie Bissonnette Explained

Jamie Bissonnette is an American restaurateur and chef. He and Ken Oringer are joint owners of a number of restaurants in Greater Boston area.[1] He is a recipient of the 2014 Best Chef Northeast for the James Beard Foundation Awards, a prestigious culinary award. He was nominated for the award in 2012 and 2013.[2]

Early life

Before he found success as a chef, he was described as a CTHC, "Connecticut punk-rock kid, straight-edge and vegetarian."[3] After culinary school he travelled and staged and at one point "his boss threatened to fire him if he didn't start eating animals."[3]

Career

He earned a Culinary Arts degree from The Art Institute of Fort Lauderdale at age 19.[4] 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.[4] 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.”"[4] In 2014 his first book, The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home, was published by Page Street Publishing.[5]

Awards and honors

Notes and References

  1. Web site: Jamie Bissonnette on Winning a James Beard Award.
  2. Web site: Boston Chefs Barbara Lynch, Jamie Bissonnette Win James Beard Awards.
  3. Web site: The 8 Dishes That Made My Career: Jamie Bissonnette. January 28, 2013. Jamie . Feldmar . First We Feast. May 16, 2016.
  4. Web site: Rising Star Chef Jamie Bissonnette of Toro - Biography.
  5. Web site: Page Street Publishing .
  6. Web site: Jamie Bissonnette: From straight-edge vegan to nose-to-tail cook.
  7. http://www.allthingsnewengland.com/new-england-food-and-wine/new-england-cuisine/459-interview-with-jamie-bissonnette.html An Interview with Chef Jamie Bissonnette