Jamie brings a refined palate and an unabashed appreciation for food to your table. Jamie’s first restaurant experience was at the former Somerville, Mass. institution Eat Restaurant under chef Pete Sueltenfuss.
Jamie spent time in Italy, hunting truffles in Acqualagna, visiting farms outside of Parma, and touring the central market and restaurants of Florence. Prior to co-founding Forklift Catering he was sous chef at the award-winning Upstairs on the Square in Cambridge under chefs Steven Brand and Susan Regis, a restaurant known for grooming many of the area’s best chefs.
Also working for four years as a private chef, Jamie has learned an appreciation for the personal touch of creating a customized meal to suit the tastes of individuals and understands the details that go into preparing a thoughtful and well-executed event, whether it is an intimate seven course meal or a large gathering.
He graduated at the top of his class from the Cambridge School of Culinary Arts, and also holds a Bachelor of Arts in Political Science from Hobart and William Smith Colleges. When not in the kitchen or managing the books for Forklift, Jamie plays guitar and mandolin, and loves flyfishing.