Jamie Lauren

Jamie Lauren

Currently Executive Chef at Beechwood in Venice, California, Jamie’s interest in the culinary arts started at a young age, cooking with her parents in Manhattan. Jamie quickly became one of San Francisco Chronicle’s “Rising-Star Chefs” by 2005. Jamie continued to receive accolades by elevating the cuisine at Absinthe where she served as Executive Chef from 2007-2010. She went on to be named Restaurant Hospitality’s “Rising Star Chef 2008.” An honors graduate of the Culinary Institute of America, Jamie has had the opportunity to work with many acclaimed chefs including: Anita Lo of Annisa in New York City; Lance Dean Velasquez formerly of Bendean in Berkeley; and Jean-Michel Bouvier of L’Essential in Chambéry, France. Jamie credits these chefs for teaching her how to meld exotic flavors and ingredients. Jamie’s menu at Beechwood highlights her commitment to organic, locally grown, seasonal ingredients.

Jamie Lauren

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Currently Executive Chef at Beechwood in Venice, California, Jamie’s interest in the culinary arts started at a young age, cooking with her parents in Manhattan. Jamie quickly became one of San Francisco Chronicle’s “Rising-Star Chefs” by 2005. Jamie continued to receive accolades by elevating the cuisine at Absinthe where she served as Executive Chef from 2007-2010. She went on to be named Restaurant Hospitality’s “Rising Star Chef 2008.” An honors graduate of the Culinary Institute of America, Jamie has had the opportunity to work with many acclaimed chefs including: Anita Lo of Annisa in New York City; Lance Dean Velasquez formerly of Bendean in Berkeley; and Jean-Michel Bouvier of L’Essential in Chambéry, France. Jamie credits these chefs for teaching her how to meld exotic flavors and ingredients. Jamie’s menu at Beechwood highlights her commitment to organic, locally grown, seasonal ingredients.

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Jamie

Jamie works as the Executive Chef at Absinthe, one of the busiest restaurants in San Francisco. Born in New York City and trained in classic French technique, she believes in cooking from within. Jamie loves to work with local and seasonal ingredients and focuses most of her menu around organic foods. She enjoys participating in local charitable events and using her talent to support important causes. Her favorite thing to eat is Indian food and she is obsessed with onions.

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