Chef Jamie Simpson is the Executive Chef Liaison at The Culinary Vegetable Institute. He hails from a small town in Summerville, S.C. and is en route to becoming a young highly sought after chef. He began his culinary career in a serendipitous fashion after leaving the music industry and his job at a recording studio. His journey continued to one of Charleston’s most acclaimed restaurants, The Charleston Grill, which gave him opportunities to explore other globally recognized kitchens and work with countless talents.
Chef Jamie is passionate about exploring different cultures, the connection between art and food, and the relationship between unconscious process and creativity. Producing beautifully dressed and garnished dishes that marry complex flavors with technical expertise, he uses luxurious ingredients as well as odd cuts and guts. His creative approach of taking raw product and turning it into something unique and inspiring piques the interests of others. Simpson’s reputation for the use of unusual ingredient combinations, tastes and textures has led him to direct one of the most prestigious kitchens in the country.
At The Culinary Vegetable Institute, he designs dishes around what is available on the farm that day, and his commitment to micro seasonal cooking opens the door for him to be more creative while respecting the plants. His dishes look astonishing, always play tricks on the senses and are constantly evolving.