Jamie Bissonnette

Jamie Bissonnette


Chef and Partner of Toro,Coppa, Little Donkey & Toro i


Taste everything. Eat whole dishes and think about how it evolves. Always question yourself.


JAMES BEARD FOUNDATION AWARD
EXPERIENCE
EDUCATION
I learned the importance of shutting up, and listening early in kitchens. One can not listen when talking.
Working with Ken Oringer has pushed and educated me the most. He is always learning and always willing to share his knowledge. He teaches cooks to look at food in a very unique way, and to never be satisfied.
I love food, learning, and teaching.
I try to keep the teams motivated by reading, eating, and talking food with them as often as possible. Bringing friends in to guest chef and taking my team to other restaurants when I am the guest, is as important as learning stations.
Always read, travel, and eat out. Good chefs are like sharks, they will die if stagnant.
Every cook should have La Technique by Jacques Pepin.

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James Beard Award