Jamie Bissonnette

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 also 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
  • 2014 Best Chef Northeast for the James Beard Foundation Awards, considered to be the Oscars of the culinary world; nominated in 2012 and 2013.[6]
  • Food & Wine People’s Best New Chef award,[3][7] He was the first to win that award.[4]
  • He won $10,000 on The Food Network show Chopped[8]
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References
  1. Jamie Bissonnette on Winning a James Beard Award
  2. Boston Chefs Barbara Lynch, Jamie Bissonnette Win James Beard Awards
  3. Feldmar, Jamie (January 28, 2013). "The 8 Dishes That Made My Career: Jamie Bissonnette". First We Feast. Retrieved May 16, 2016.
  4. Rising Star Chef Jamie Bissonnette of Toro - Biography
  5. http://www.pagestreetpublishing.com/#!charcuterie/cp3l
  6. Boston Chefs Barbara Lynch, Jamie Bissonnette Win James Beard Awards
  7. Jamie Bissonnette: From straight-edge vegan to nose-to-tail cook
  8. An Interview with Chef Jamie Bissonnette
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