Jamie Malone has always had a life that revolved around food. Before working in restaurants, Jamie developed a love for food while cooking and baking bread with her father in St. Paul, Minnesota.
- In 2014, she won Cooking Light’s Trailblazing Chef for her work with sustainable seafood.
- In 2013, Malone was named one of Food and Wine magazine’s best new chefs.
- As an advocate for sustainable seafood, Chef Jamie was selected to be a member of the Norwegian Seafood Council’s Culinary Board in 2013. She participated in a weeklong culinary enrichment trip to Norway where she was able to see the thriving seafood industry firsthand. Upon returning, she promoted Norwegian Salmon and Skrei on her menu, highlighting the unique attributes of each species.
- In 2011, she became chef at Sea Change in Minneapolis. There, Malone gained national attention, earning a place as a semifinalist for the James Beard Foundation’s Rising Star Chef of the Year in 2013 and Best Chef, Midwest in 2014.
- She was on the opening team of several Minneapolis restaurants early in her career, including Jean-Georges Vongerichten’s Chambers Kitchen, Porter and Frye and Sea Change.
- In 2007, Jamie began her cooking career in hospitality, working for Chef Tim Mckee.
- Before receiving her culinary degree from Le Cordon Bleu, Chef Jamie Malone traveled and studied extensively in Hong Kong, Singapore, Vietnam and Europe, immersing herself in each region's cuisine.
- Jamie has written for Esquire’s “Eat Like a Man” blog and has been featured in many magazines including GQ, Saveur and Elle.
"Norwegian Mackerel is absolutely stunning! Among other Norwegian seafood, it is one of the most beautiful products that I have ever worked with and eaten."