Jamie Young grew up in Long Island, New York. He started his culinary career at Johnson & Wales University where he received a Bachelor’s degree in culinary nutrition. After graduation, Jaime pushed into fine dining at Eleven Madison Park cooking under chef Daniel Humm. He spent a year working his way through every part of the kitchen, then moved on to work at celebrated restaurants such as Grayz and Ten Downing. Jaime then took a position working with James Beard Award-winning chef Tony Maws at Craigie on Main in Cambridge, Massachusetts, where he reinforced his culinary style, showcasing an unwavering commitment to quality of ingredients, technique, seasonality, and deliciousness. More recently, Jaime held the Chef de Cuisine role at Atera under his mentor Chef Matthew Lightner, where he was able to take modern cooking techniques and apply abstract thinking to seasonal and local ingredients. Throughout his tenure at Atera, he would help maintain a two Michelin star rating for three consecutive years. Seasonality, locality, and sustainability are the most important underlying principles for Jaime. The emphasis on quality and simplicity to showcase the integrity of ingredients is what makes cooking beautiful and acts as the basis to the menus Jaime creates in his current position as Executive Chef and Partner of Sunday In Brooklyn in Williamsburg.
Awards & Press
- James Beard Award