Jamie Bissonnette

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James 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]

Contents

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

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References

  1. ↑ "Jamie Bissonnette on Winning a James Beard Award".
  2. 1 2 "Boston Chefs Barbara Lynch, Jamie Bissonnette Win James Beard Awards".
  3. 1 2 3 Feldmar, Jamie (January 28, 2013). "The 8 Dishes That Made My Career: Jamie Bissonnette". First We Feast . Retrieved May 16, 2016.
  4. 1 2 3 4 "Rising Star Chef Jamie Bissonnette of Toro - Biography".
  5. ↑ "Page Street Publishing".
  6. ↑ "Jamie Bissonnette: From straight-edge vegan to nose-to-tail cook".
  7. ↑ An Interview with Chef Jamie Bissonnette
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