Jamie Bissonnette

Jamie Bissonnette

Jamie Bissonette is the James Beard Award-winning chef and co-owner of acclaimed Boston restaurants Coppa, Toro, and Little Donkey. He was the first recipient of the Food & Wine People’s Best New Chef award and published "The New Charcuterie Cookbook" in 2014.


Jamie Bissonnette's journey to becoming one of the country's most well-respected charcuterie experts started as a "Connecticut punk-rock kid, straight-edge, and vegetarian" who went to culinary school, staged, and gained experience working in restaurants like Peking Tom's, Pigalle, Andy Husband's Tremont 647, and Eastern Standard, while working on the craft of curing meats. In 2007, he was hired to lead the kitchen at Ken Oringer's KO Prime in Boston, where he first garnered accolades for his work. Bissonnette went on to partner with Oringer to open Coppa, an Italian enoteca, followed by the Barcelona-style tapas bar Toro, and Little Donkey, an eclectic neighborhood restaurant in Cambridge. In 2020, he was nominated for a James Beard Award for Outstanding Restauranteur as a co-founder of the JK Food Group, which has expanded to include outposts of Toro in NYC and Dubai, and Little Donkey in Thailand. 


Jamie graduated from The Art Institute of Fort Lauderdale with a degree in Culinary Arts.

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