Chef Jamie Bissonnette
Jamie Bissonnette is the James Beard Award-winning chef and co-founder of JK Food Group, behind some of Boston’s most acclaimed restaurants including Coppa, Toro and Little Donkey. One of the most notable chefs in the country with experience cooking in kitchens across Europe and the US, Bissonnette has received multiple accolades for his inventive approach to seasonal cooking, including James Beard Foundation’s Best Chef: Northeast, Food & Wine’s “People’s Choice Best New Chef,” Improper Boston’s “Rising Star Chef,” and StarChefs’ “Rising Star Chef,” among others. In 2022, Bissonnette, along with business partner Ken Oringer, open their first new concept in six years, Faccia Brutta, which serves coastal Italian cuisine using locally sourced, seasonal ingredients. Bissonnette and Oringer are also partnering with JK Food Group Beverage Director Jodie Battles to open the natural wine bar Bar Pallino downstairs from Faccia Brutta. In addition to his restaurants, Bissonnette is the author of the 2014 cookbook, The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home, featuring a foreword by Andrew Zimmern. Bissonnette continues to travel between his restaurants, forever finding inspiration for his menus and future projects from his world travels and cuisines across the globe.