How it Began

In 1990 he began to build his reputation as an award winning chef working at various high profile restaurants including his own restaurant, Mimi’s Café & Wine Bar. In 1998 he founded Cuisiniers Catered Cuisine & Events and just celebrated 22 years in creating unforgettable events. In early 2011 Jamie introduced Central Floridians to his version of a tasting bar with his “bar J me” concept. To date this experience has received high marks in the press. In September 2011, the Orlando Sentinel stated “barJme reinvents the chef table” and “dinner at the kitchen counter may never be the same”.

Founder Of Sandy Ridge Vineyards & Merchantile, Norwalk, Ohio, And Cuisiniers Catered Cuisine & Events, Winter Park Florida

Notable Appearances

Other career highlights include preparing two Central Florida inspired meals at the James Beard House in New York City. Co-Founding The PEAS Foundation which provides food insecure households with Fresh Fruits and Vegetables, Appearing and Cooking on NBC’s “Today Show” “Dinner in the Sky” segment with Bravo’s 3rd Season “Top Chef” winner Hung Huynh, Teaching at the Walt Disney World, Disney Institute, Participating in cooking events including Alexander Valley Vineyards and Gundlach Bundschu Wineries both located in Sonoma California, the Destin Charity Wine Auction, and the Culinary Vegetable Institutes Annual Food and Wine Celebration in Milan, Ohio. When not in the kitchen Jamie has sat on the advisory boards of Edible Orlando Magazine, The Second Harvest Food Bank’s Community Kitchen and he participated in the “Chefs Move Schools“ program.

The East End Market

In November of 2013 Chef Jamie launched Celebrations at The East End Market. This exciting venue houses a variety of Food Artisans, event planners, a restaurant and Cuisiniers unique event space for events up to 125 guests in Orlando’s hip district, Audubon Park.
BCA Chef

Central Florida’s
Top 20 Chef’s

In 2007, Restaurant Forum named Chef Jamie one of Central Florida’s Top 20 Chef’s. He is the only caterer to receive this award. The Orlando Business Journal named Jamie one of Orlando’s “40 Under 40” which recognizes the rising young professionals who are shaping the economy of Central Florida. Jamie was also inducted into the Orlando Sentinel Culinary Hall of Fame and Best Chefs America along with being invited to sit on the national advisory board of BCA. 

Snowbirds Vintners

In 2016 Jamie executed a life long dream with the release of his Snowbirds Vintners brand. Already critically acclaimed and award winning Jamie’s Snowbirds puts a whimsical twist on serious wines that are created to pair beautifully with many cuisines.

Sandy Ridge Vineyards
& Mercantile

Rounding out his passion for food and wine Chef Jamie is the proprietor of the five-star reviewed Sandy Ridge Vineyards & Mercantile. Once the home of Sandy Ridge Farm, Sandy Ridge Vineyards & Mercantile reopened as a fresh concept for the Norwalk, Ohio community. Featuring a tasting room with deliciously fresh dishes created by Jamie and his team, Sandy Ridge is also home to a local market with freshly baked goods and sweets, regular live entertainment, a neighborhood gathering space, and wines-available either for purchase, or to sip by the glass. The design and layout of the restoration project features warm, natural reclaimed wood, wrought iron trimmed sliding barn doors, and bright, textural elements like armless tufted mid-Century modern chairs in azure blue vegan suede. At the center of the mercantile is the McFadden family’s cherished heirloom, a 1928 Model A Ford Roadster, pristinely cared for and on display for guests to enjoy up close and in person.

Welcome!  Thank you for taking a few moments out of your busy day to perhaps have your palette tempted or teased as you follow on my journey of seeking out amazing dining experiences.  It is my hope that I can share with you a true Chef’s perspective as my life experiences, and eagerness to learn have combined to be a delicious “recipe”.  I recently celebrated 35 years of working in the hospitality industry, needless to say it’s been a memorable journey.

Being European trained and recognized is an honor, however, developing one’s flavor profiles takes many years of tasting, eating, sipping and patience.  As dining out continues to be so very popular and for many a part of our daily lives,  it is often forgotten that playing a part on a restaurant team is not only a job, but a profession,  and those of us that have committed our lives and careers to this industry consider ourselves to be a part of a very unique family.  I look forward to the opportunity to share with you my perspective of these “families