How Jamie Bissonnette Went From Disaffected Hardcore Kid to Superstar Tapas Chef

By F&W Editors Posted February 17, 2015

In this week's video from Chefs Feed, Jamie Bisonnette discusses how he turned from struggling young punk musician to one of the country's most innovative and respected young chefs.

"A couple of weeks ago, my dad said, 'We're so proud of you that you didn't go to jail.' I said, 'Dad, who thought I was going to go to jail?' He said, 'Everybody. Everybody thought you were going to go to jail.' " That's how Jamie Bissonnette begins, in this week's video from Chefs Feed, to tell how he turned from struggling young punk musician to one of the country's most innovative and respected young chefs (at his Toro restaurants in Boston and New York). Discovering Spanish food was the tipping point, turning an interest in cooking to a lasting passion. Still, he admits, "15-year-old me would definitely kick 37-year-old me's ass—or try."

Food & Wine is partnering with Chefs Feed, a brilliant chef-driven guide to the country's best restaurants and dishes (now available as an app), to bring you a series of gorgeous videos featuring the country's best cooking talents. Check back each week for a new installment.

Related: Chef Dream Trips: Spain
Incredible Tapas
Delicious Spanish Dishes

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