Podcast appearances and mentions of jamie bissonnette

Join Steve Turk on the Hospitality Mentor Podcast as he delves into the inspiring story of BCB3 Hospitality, a dynamic partnership between Babak Bina, Andy Cartin, and Jamie Bissonnette. In this episode, they share their unique paths into the hospitality industry, the challenges and successes of opening four innovative restaurant concepts in Boston, and the passion and collaboration that fuel their ventures. From embracing Korean cuisine to creating a Basque culinary experience, discover how they navigated obstacles and earned critical acclaim, including a James Beard nomination and recognition from the New York Times.00:00 Introduction to the Hospitality Mentor Podcast00:31 Upcoming Hospitality Mentor Networking Event01:03 Special Episode with the BCB Three Team01:35 Meet Babak Bina: The Journey Begins01:51 Meet Andy Carton: From Connecticut to Boston02:36 Meet Jamie Binette: From Hartford to Boston03:25 The Formation of BCB Three06:22 Babak Bina's Early Days in Hospitality10:27 Andy Carton's Path to Hospitality12:56 Jamie Binette's Culinary Journey17:37 Designing Unique Restaurant Experiences20:38 The Birth of Somac: A Korean Restaurant Concept23:09 Overcoming Early Failures and Pivoting24:35 Embracing Asian and Spanish Culinary Influences29:02 Opening Multiple Concepts Simultaneously31:12 Reflections on Success and Future Plans41:05 Advice for Aspiring Restaurateurs43:21 Conclusion and Final Thoughts

In a year clouded by economic uncertainty, you'd think investors would be clinging to their cash. But by the looks of things, maybe not? This episode also features an interview with acclaimed Boston-based chefs Jamie Bissonnette and Kenta Katagai as they take us behind the scenes of an unforgettable culinary collaboration. Show notes: 0:45: NYC In Full Effect. $30 Million For Ryl & Pop. Good Eat'n. Hark, I See Sweets! Cologne? I Wasn't Listening. –  The hosts recap the buzz from Taste Radio's high-energy meetup in NYC, where over 100 CPG founders, investors, and industry insiders came together for an evening of networking, innovation, and inspiration. Held at ReThink Food's Community Kitchen, the event spotlighted compelling conversations with brand leaders and featured a showcase of cutting-edge products that had everyone talking — and sampling. They also break down two eye-catching $15 million funding rounds: one for Culture Pop and another for Ryl Tea, reflecting the surging demand for functional, better-for-you beverages. Later in the episode, the hosts dive into a lineup of crave-worthy salty snacks from a brand backed by NBA star Chris Paul and share their take on a bold new line of tonic waters with standout packaging that turns heads. 30:03: Interview: Jamie Bissonnette & Kenta Katagai, Zurito & Sushi @ Temple Records – A celebrated culinary force in Boston and beyond, Jamie is the co-founder of BCB3 Hospitality Group, the team behind four standout restaurants in the city, including Zurito, a Basque-inspired eatery, and Temple Records, a stylish cocktail bar channeling the vibe of 1950s Japanese listening lounges. Nestled beneath Temple Records is Sushi @, an intimate, subterranean sushi bar led by Kenta's meticulous direction. In this interview, Jamie reflects on his journey from a young chef cutting his teeth in the restaurant business to crafting a dynamic, globally inspired dining experience. Kenta shares how his deep respect for heritage and simplicity drives every slice and plate. Together, they dive into the art of educating diners, the power of narrative, and the joy of staying true to their vision – all while delivering unforgettable meals that resonate far beyond the plate. Brands in this episode: GNGR Labs, Oh So Easy, ZenJoy, Avsome, Poppi, Olipop, Culture Pop, Ryl Tea, Just Ice Tea, Saint James, Halfday, Moss, Harken Sweets, Gigantic Candy, Good Eat'n, Jozo, Match Tonic Water, MOSS, Salad Sprinkles, TipTop, Archer Roose, Bake Me Healthy, Zesty Z, Rind Snacks

Chef and restaurateur Jamie Bissonnette walked away from a successful 15-year partnership, formed a new one and launched three restaurant ventures in one of Boston's more challenging neighborhoods for new business right now: Downtown Crossing.

WBZ's Jordan Rich talks with James Beard Award-winning chef Jamie Bissonnette about Korean dishes and the over-the-top experience at Somaek.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with James Beard Award-winning chef Jamie Bissonnette about the amazing sushi available at Temple Records cocktail bar in Boston, MA. Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

WBZ's Jordan Rich talks with James Beard Award-winning chef Jamie Bissonnette about Temple Records' unique food and drink offerings with a Japanese flair.Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.

Sam Fore is the chef and Owner of Tuk Tuk Sri Lankan Bites and Tuk Tuk Snack Shop. Sam went to school for marketing and studied consumer behavior. She did web design for Boston restaurants, including those owned by past guest Jamie Bissonnette, before moving to Lexington,KY. There she began cooking Sri Lankan food (she is first-generation Sri Lankan). She hosted brunches for about six months around 2016 in her home on Sundays and hit a max attendance of 44. This became unsustainable, but she enjoyed it. She started doing pop ups in bars and became very popular. She eventually began doing pop ups all over the country and has gotten into recipe development. She just opened her first brick and mortar about 2 months prior to this podcast recording! Check out episode 744 with Jamie Bissonnette as mentioned in today's episode! Check out episode 1031 with Chef Nok as mentioned in today's episode! Favorite success quote/mantra: "Work hard and be nice to people." Today's sponsor: MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. No contract. No setup fee. See how it works at marginedge.com/unstoppable. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Thanks for listening!

5  Providence Restaurants. Today, I'm sharing a panel discussion I had with 5 of Rhode Island's finest culinary professionals at the Star Chef's event in Providence. Chef Derek Wagner from Nick's on Broadway in Providence, Chef Eric Brown from Thick Neck at The Dean Hotel in Providence, Chef Kevin O'Donnell from Giusto in New Port, Chef Nick Gillespie at Dune Brothers Seafood in Providence, and Bartender Jesse Hedberg at Pizza Marvin in Providence.
You'll hear what makes the cuisine of New England unique and the important role of sourcing what's local to the region, rather than what's trending in other parts of the world. The chefs share how they're incorporating lesser-known, local seafood and produce into their menus.You'll learn how the food scene in Rhode Island has changed over the last 20 years, and how local sourcing, as well as having pride in that bounty, is shaping their culinary landscape. What you'll learn from this 5 Providence Restaurants Perspectives on the culinary scene from Providence Restaurants in Rhode Island 3:51The two cities that are leading the food scene in Rhode Island 5:17Why Newport is tough for new restaurants 6:11How the seasons and landscape affect the food 6:47Why Providence has a Napoleon complex 10:55The importance of taking risks and standing out 13:16How the scene has become more representative of New England 10:40The pros of their proximity to Boston 18:50How Covid scrapped the seasonal restaurant trend 20:37Creating community through the local food system 22:19Having pride in what's local to your area 26:36Highlighting local fish that weren't popular before 29:065 Providence Restaurants talk about building a menu around what's available rather than what you want 30:44Reducing waste in the local food system 32:56How ideas for new dishes are formed 34:48Giving everyone a voice in the creative process 36:07Coming up with a seasonally inspired cocktail menu 38:37The alchemy of cooking 44:04How trends shape menus for each chef from 5 Providence Restaurants 47:42The role of Covid in the fast casual trend 49:26Incorporating fermentation into the kitchen 51:55Trends chefs would like to see take hold 53:37The future of fine dining 54:32How restaurants are returning to niche dishes 58:12The pros and cons of running a food truck 59:45What food says about place and time 1:07:33The role of AI in kitchens 1:09:25How customers can help shape the future of food 1:15:14Sneaking education onto the plates people eat 1:17:21Serving up authenticity 1:19:45 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from New England Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef Derek Wagner and chef Jamie Bissonnette.Conversation with Chef Derek WagnerInterview with Chef Jamie Bissonnette Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet One thing I've always liked about Providenc...

Samantha Hohl, certified sommelier, and Robert Tas explore the wine list at Little Donkey, a global tapas restaurant by James Beard Award-Winning Chefs Ken Oringer and Jamie Bissonnette. Here, guests can enjoy a menu influenced by global cuisine and local market fare, providing the opportunity to sample food and wine from all over the world. Sam offers excellent advice on what to pair with select bottles of wine, and she offers a little background information on the wines, vines, and producers. Wines reviewed include: 2016 COS “Cerasuolo di Vittoria", Sicily 2021 Meinklang Burgenland White, Austria 2020 “Petal” by Sonshine Vins, France For more information on today's episode, and the wines you love to love, visit www.corkrules.com.  

Tonights guest will be Jodie Battles, the Beverage Director for Faccia Brutta & Bar Pallino, the new coastal Italian restaurant & wine bar from award-winning chefs and restaurateurs Ken Oringer and Jamie Bissonnette [of acclaimed Boston restaurants Coppa, Toro and Little Donkey] .  

Chef Jamie Bissonnette, the James Beard award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's eclectic neighborhood restaurant, shares his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Today on Boston Public Radio: We begin the show by opening phone lines, talking with listeners about the loosening of office dress codes. Bill McKibben talks about the International Panel on Climate Change's (IPCC) latest report on climate change. McKibben is an author, educator and environmentalist. He's the founder of 350.org and ThirdAct.org. He has a new newsletter on Substack titled “The Crucial Years.” He's also got a new, serialized book titled “The Other Cheek: An Epic Nonviolent Yarn.” Callie Crossley discusses the confirmation of Justice Ketanji Brown Jackson, and dives into National Poetry Month ahead of this weekend's Under the Radar. Crossley hosts GBH's Under the Radar and Basic Black. Jim Aloisi and Stacey Thompson share their thoughts on Mayor Michelle Wu's moves to electrify MBTA buses, and explain how public transit factors into the IPCC's 2022 climate change report. Aloisi is the former Massachusetts transportation secretary, a member of the Transit Matters board and contributor to Commonwealth Magazine. Thompson is executive director of Livable Streets. Ming Tsai and Ken Oringer talk about their upcoming dinner fundraiser for Ukraine, in which they've already raised $400,000. Chef Ken Oringer is the James Beard Award-winning chef and partner behind restaurants Uni, Toro, Coppa and Little Donkey. This spring, Oringer and his business partner – chef and restaurateur Jamie Bissonnette – are opening their first new concept in six years, Italian restaurant Faccia Brutta. Chef Ming Tsai, a James Beard & Emmy Award-Winning chef, chef and partner at BaBa at Yellowstone Club in Big Sky, chairman of the National Advisory Board with Family Reach, and host of PBS-TV's “Simply Ming.” Sue O'Connell discusses Elon Musk's appointment to Twitter's board of directors, and shares her thoughts on Louis C.K.'s controversial Grammy win. O'Connell is the co-publisher of Bay Windows and South End News, and contributor to Current, on NBC L-X and NECN. We end the show by asking listeners what they believe marks the arrival of spring.

Maple syrup is made from the sap of sugar maple trees found primarily in North America. It is used to sweeten many dishes, from pancakes and waffles to bacon and salmon. Boston-based restauranteur and award-winning chef Jamie Bissonnette of Toro, Coppa and Little Donkey shares the creative ways his restaurants are cooking with maple syrup, and how growing up as a vegan inspired his love for cooking. McClure's Maple Syrup - Dutch Gold Honey is among the most credible - and rare - maple syrup producers in the U.S. Their sales manager Evan Himes explains the different grades of maple syrup characterized by color, and advises on the health benefits of the sweet sugar. Follow @jamiebiss @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueenIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com

Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Toro, a Barcelona-style tapas bar, and sister restaurant Coppa, an Italian enoteca, in the South End. as well as Little Doinkey in Cambridge MA and Bangkok.

Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Toro, a Barcelona-style tapas bar, and sister restaurant Coppa, an Italian enoteca, in the South End. as well as Little Doinkey in Cambridge MA and Bangkok. Bissonnette was awarded the inaugural People's Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast.Jamie like vinyl records, laughing and tripeFollow Him: @jamiebiss

With Excitement allow me to introduce to you today's guest, Chef and Co-founder of Stalk Restuarant Nicole Nocella. Chef Nicole Nocella is From Londonderry, NH. After high school she spent some time in California, then returned to the Northeast where she became a graduate of Le Cordon Bleu School of Culinary Arts- Cambridge, MA. She's has since spent the majority of her career on the NH Seacoast serving as Chef for notable restaurants such as The Rosa, Row 34, and Jumpin Jay's Fish Cafe. In early 2020, Chef Nicole partnered with John Daniels to open Stalk Restaurant in Dover, NH. Past guests from the Row 34 restaurant family: Check out episode 071 with Garrett Harker as mentioned in today's episode Check out episode 248 with Shore Gregory as mentioned in today's episode Check out episode 554 with Matty Bailey as mentioned in today's episode Check out episode 744 with Jamie Bissonnette as mentioned in today's episode Check out episode 831 with George Bezanson as mentioned in today's episode Past guests from the Jay McSharry restaurant family: Check out episode 755 with Dave Vargas as mentioned in today's episode Check out episode 764 with Kate McGrath as mentioned in today's episode Check out episode 770 with Will Myska as mentioned in today's episode Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Invest in your people, not your business.” "Imperfection is perfection." In today's workshop with Nicole Nocello we will discuss: Creating relationships with your crew Culinary school? Being a woman in the industry Sexual harassment in the industry Communicating to e poses that they are valued Recipe management Manager/owner presence Retaining employees by creating opportunity Taking a break from the industry Educating your employees Premeal emphasis Implement systems and documentation Buildout lessons Plumbing issues Double-check contractor licenses Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being stern with people What is your biggest weakness? Asking for help What's one question you ask or thing you look for during an interview? Where does your passion lie and where does it come from? What's a current challenge? How are you dealing with it? Free time Share one code of conduct or behavior you teach your team. Respect your co-workers What is one uncommon standard of service you teach your staff? Call the guests "guests" What's one book we must read to become a better person or restaurant owner? White Heat by Marco Pierre White GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Being part of the team and doing any job in the restaurant that's necessary Name one service you've hired. Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Invest in your people Be the role model Be strong-willed Contact info: Stalk website Social: @stalkrestaurant Call Stalk: 603-343-2600 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nicole Nocella for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Episode 21 Jamie Bissonnette.. Under the Knife Jamie Biss is the embodiment of hard work and the success that comes from it. So much of his story starts like all of ours, as a disenfranchised kid, who happens to find a place in the world. `Where punk and hardcore would supplant any need to focus energy towards school or career, it would be his own interests in the flavors that were in the vegetarian and vegan foods that he would come to love, that would be his calling and career path. Vegetarianism and veganism were huge impactful forces within the 90's hardcore scene, and being exposed to exotic flavors in the food, Jamie began not only being curious, but excited about learning to cook. He would move from New England to Florida, enrolled in Culinary school. He would be the roommate of Damien Moyal of Culture and managed to stay close to the scene, despite pouring his heart and soul into school, learning his trade. He would later move back to New England and truly begin to grind his way through kitchens in various restaurants. Even Staging, which is working for free in various restaurants to be exposed to new chefs and techniques. It would be a grinding process that would see him put countless unpaid hours in one spot, only to have to work elsewhere to pay the bills. This work ethich within him, really put him over the top and gave him the edge to one day start feeling like he had what it takes to be a great chef. Its this same process of finding a path of interest and grinding through it, that Jamie share with us, which has been told many times in other episodes of TIHC podcast. There are great lessons in Jamie's rise in the kitchens of New England, to even being the executive chef at a restaurant which opened in the former home of Boston Hardcore, the Rathskellar, or more commonly known as the Rat. He would rise to the occasion and do well, but later leave to begin a journey of becoming a restauranteur, opening restaurants with the very person, he'd hoped to one day just work in his kitchen. Jamie's story is filled with great recollections of 90s hardcore, the drive and commitment that is needed to succeed. He remained close to the people who he'd met decades ago in the beginning of his story, and has kept a love of hardcore and punk with him through all the successes. This is not just a story of a hardcore punk who made his way through the kitchens to be a leader in the Boston/NYC restaurant world, but of what anyone can achieve if they follow through and not stray from the path while putting everything they have and then some into achieving their goals. http://www.jamiebiss.com/

Jamie Bissonnette is the James Beard Award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge’s beloved neighborhood restaurant. In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City and received rave reviews from outlets like The New York Times and New York Magazine. The Toro concept was also expanded to Bangkok, Thailand during 2016. Bissonnette is a winner of the Cochon 555 nose-to-tail competition, was awarded the inaugural People’s Choice: Best New Chef award by Food & Wine magazine. In May 2014, he was honored with the James Beard Foundation award for Best Chef: Northeast. Jamie was named 2016 Massachusetts Executive Chef of the Year. In December 2016, the duo’s latest venture, Little Donkey, received acclaim as Boston’s Restaurant of the Year by The Boston Globe. He splits his time between the restaurants in Boston & NYC

BONUS Episode!!! we're connecting with our most recent guest, Jamie Bissonnette, to reflect on his episode, pull back a few extra layers, and ask the questions you wish I did. These recordings are happening weekly at RestaurantUnstoppableNetwork.com. Join the network and be a part of the she transformation.

Join RestaurantUnstoppableNetwork.com Use this link and get your first 30 days on me! Collinsville, CT native, Jamie Bissonnette is a graduate of the Art Insitute of Fort Lauderdale. After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open Eastern Standard. Two years later Jamie was recruited by Ken Oringer to open KO Prime.  Oringer and Bissonnette partnered to develop Boston favorites Toro, Coppa, and Little Donkey. Check out the first time Jamie joined RU back on episode 067! Visit www.saverestaurant.com to help save local restaurants. Tell congress to Pass the RESTAURANTS Act NOW! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "PMA - Positive Mental Attitude." In today's episode with Jamie Bissonnette we will discuss: Importance of traveling for a chef Importance of networking-beyond social media Recognizing you're in a rut and getting yourself out Pushing your staff to the right limit Advice for staging Just because you're a great chef doesn't mean you're a good manager Anger in the kitchen Partnerships Patients Self-awareness Compassion When your drive overtakes common sense COVID-19 Today's sponsor: Join RestaurantUnstoppableNetwork.com Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Curiosity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Give our staff a sense of purpose during COVID Share one code of conduct or behavior you teach your team. Be sincere What is one uncommon standard of service you teach your staff? Attention to detail with allergy protocols What's one book we must read to become a better person or restaurant owner? The Apprentice: My Life in the Kitchen by Jacques Pépin The Perfectionist: Life and Death of Haute Cuisine by Rudolph Chelminski GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Check in with their staff Name one service you've hired. Total HR Solutions What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Avero - Unlock Your Restaurant's Potention If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Wear a mask Wash your hands Be fucking nice to each other Contact info: Instagram: @jamiebiss Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jamie Bissonnette for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

The chef and partner of Toro, Coppa, and Little Donkey talks about how he's managing the Covid-19 crisis here in Boston, and at his restaurants across the globe in Bangkok and Dubai. We also get an update on his work with Off Their Plate, putting some of his restaurant staff back to work feeding front line healthcare workers, and what it's like to be a Newlywed during the lockdown.

Jamie Bissonnette is the James Beard Award—winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's eclectic neighborhood restaurant.  In fall 2013, Bissonnette and co-chef and partner Ken Oringer brought Toro to New York City, and received rave reviews from outlets like The New York Times and New York Magazine. The Little Donkey concept was expanded to Bangkok, Thailand during 2019. What we covered in this episode Chef Jamie Bissonnette travels around the world and brings back ideas for Toro and Little Donkey, inspired by specific ways of cooking tortilla Espagnola in Madrid or unique honey in Dubai. "Spain is such an innovative culinary capital of the world, but it also excels at its simplicity".  Toro is inspired by Spain. Chef Jamie Bissonnette and his partner Ken Oringer took inspirations from different part of Spain when they travel there. Coppa is an Italian Enoteca. Handmade pasta and handmade charcuterie.  Linked Donkey in Cambridge, MA and Bangkok is small plates from all over the place.  Chef Jamie Bissonnette explains how they expended Toro from Boston to NYC and then to Dubai. He goes over the reasons why in Bangkok they revamped their concept from Toro to Little Donkey. Chef Jamie Bissonnette loves Indian food and Middle-Eastern food. He talks about the variety that exist with green cardamom. "A lot of times young cooks, when they don't understand intrinsically that culture of food, they think that they need to have too many ingredients to make something more interesting".  Spain is such an innovative culinary capital of the world, but it also excels at its simplicity.  "The best creative outlet for me is to just start cooking. Don't overthink it. Sitting in front of a notebook and writing things down is great. But I will have more impact with things if you. just put me in the kitchen, give me a bunch of ingredients, and say start cooking", says Chef Jamie Bissonnette. To learn more about Chef Jamie Bissonnette, listen to the full episode! Link to the podcast episode on Apple Podcast  Submitted questions from podcast listeners Where does Chef Jamie Bissonnette find inspiration? You're going to find your inspiration from a lot of different places. It can be from a song. It could be from an article that you're reading, a cookbook that you're looking at, a dinner that you've had and opening up your mind to realize when something strikes you to try to remember it and do something with it is important. But for me, I find that the best creative outlet is to just start cooking. Don't overthink it. Sitting in front of a notebook and writing things down is great, but I will have more impact with things you just put me in the kitchen, give me a bunch of ingredients, and say start cooking! I become way more creative than I would be if I was just looking for recipes and reading books and looking at pictures and my notes from travel. What is Jamie Bissonnette's Tortilla Española recipe with chips? I always have eggs in the house that one of my favorite foods. I don't always have potato chips in the house because I eat them too much. But you can get potato chips if you live in the city. You can get potato chips within three blocks, pretty much anywhere in any city you live in. Whether it's a bodega store. Guess what? So my one of my favorite tortillas to make is I make tortillas española. But instead of using potatoes cooked in olive oil and onions, I use some sort of either just regular straight-up salted potato chips, sometimes salt and vinegar, potato chips, barbecue potato chips do not work. Don't try that at home. They taste terrible. And I make a tortilla where I add they add to the eggs some potato chips at the beginning. Before I do my first flip, I add more potato chips so it gets the bottom side on the first flip gets a nice like very, very like golden-brown crust from the chips that you can slide...

These two. How do they keep the magic alive in kitchens like Coppa, Toro, and Little Donkey? We ask Ken Oringer and Jamie Bissonnette to dish on their partnership, and try to figure out the alchemy that produces our favorite hamburguesas, sopressatta pizzas, and porron parties. Spoiler alert: it's a unique combo of brutal honesty, respect for creativity, a shared love of breakfast..and a dash of improv.

Richard shares stories of his trip to Boston before sitting down with chef, author and restaurateur Jamie Bisonnette. The two talk about Jamie’s weird collections, being an old soul chef and the prank Jamie played on Richard during Top Chef. Plus the guys play a delicious game of Never Have I Ever.

Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA. Paige, with her future husband and business partner, Chris Gould, made the decisions to hang out for a few years where they learned under some incredible restaurants. Chris did time as sous chef at Coppa and the chef de cuisine at Uni Sashimi Bar. Paige was a cook at Clio and Toro. In 2014 they made the move north to Portland, Maine, and opened Central Provisions, where they were a finalist for the prestiges James Beard "Best New Restaurant" in 2015. 4 years later Central Provisions is still going strong and the couple has also opened a second restaurant, Tipo. Show notes… Favorite success quote or mantra: "Employees first. Guest second." In this episode with Paige Gould, we discuss: How being able to deliver and serve happiness is what originally drew Gould into this industry. How she learned from Ken Oringer, the importance of taking responsibility for your station. Even if you were not the person to prep the station, once you're on that station, it is your responsibility to make sure everything is standard. How she learned from Jamie Bissonnette, the value of leading by example, being charming, and keeping the mood light, and fun. How to cope with dyslexia in the restaurant industry. The supportive culture in Portland, ME among restaurant owners. Unlike other cities that Paige has worked in, where restaurants competed against each other, in Portland, restaurants work with each other. Creating the core value of not talking shit about other restaurants. Why it is better to own your restaurant space VS renting or leasing. If you want to be the best, you've got to work for the best. Sharing stories and history to round off your brand. If you get turned away from a bank after trying to secure a loan, find out why you got turned away and take corrective actions. Having more startup capital than you think you'll need. If you're purchasing the building that will house your restaurant, make sure you create two separate LLC's. One LLC that owns your restaurants and another LLC that owns the building. Hiring people who are strong where you're week. Being mindful and realistic about the restaurant you're creating. The more impressive you want it to be, the more effort and time it will need. Do you really want it? Really? Having your systems and culture in place before opening your second location. Constantly evolving and improving your systems. Never settle. Resources mentioned: 067: Chef Jamie Bissonnette Of Toro Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Butting pressure on herself. Accountability What is your biggest weakness? Doing, folding, and putting away laundry. What's one question you ask or thing you look for during an interview? Ask, "Why?" Why us? Why this city? If they respond with, "To pay my rent" it wont' be a good fit. What's a current challenge? How are you dealing with it? Securing a dishwasher. Share one code of conduct or behavior you teach your team. Don't lie to guest. What is one uncommon standard of service you teach your staff? Make sure the guest always has water. Remove the formalities. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Danny Meyers on "The Irrelevancy of Being Right" If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Excel. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take vacation. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Breadcrumb If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat your employees well. finding happiness in what you do will lead in spreading happiness. Eat good food and drink strong drinks. Contact info: @chefchrisgould @_centralprovision_ @TipoMaine Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Paige Gould for joining me for another awesome episode. Until next time!  

  Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen Show notes… Favorite success quote or mantra: "Work Smarter; not harder." In this episode with Pete Sueltenfuss, we discuss:  The benefits of keeping your head down and mouth shut early in your career. Just be a sponge.  What will/can happen when you're not ready to run a kitchen, but you do anyway.  Sueltenfuss admiration for Chef Jamie Bissonnette leadership style.  Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH. How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster.  When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place.  How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional.  Why it is so important to share your knowledge with your people.  Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians."  Why everyone on your team needs to have the same shared vision.  Things to include in your partnership agreements.  The power of transformative relationships in business.  How growth comes from retaining guest not driving new guest in.  The challenges of going from 1 to 2 locations.  Extending your your trust.  Letting your people make mistakes and learn how to create their mistakes.  Living your life of a list.  Resources Mentioned Steve DiFillippo of Davio's Chef Jamie Bissonnette of Toro Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? personability  What is your biggest weakness? Confidence What's one question you ask or thing you look for during an interview? Confidence What's a current challenge? How are you dealing with it? Becoming more confident. Share one code of conduct or behavior you teach your team. Hospitality. What is one uncommon standard of service you teach your staff? Hospitality.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Apprentice: My Life in the Kitchen If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Patience  What's the one thing you feel restaurateurs don't know well enough or do often enough? Say, "Thank you." If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat your Community well.  Be a good friend. Don't be too hard on yourself.  Contact info: Info@othersidedeli.com Othersidedeli.com @Othersidedeli Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Pete Sueltenfuss for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Jamie Bissonnette is a cook. He’s a cook’s cook. He hustles. He gets in it. He works hard and he loves it. He won the James Beard award for Best Chef in the Northeast, he was the Food and Wine People’s Best New Chef. He is killing it. He is the chef partner of Toro in boston, NYC, Bangkok, and Dubai, Coppa in Boston and Little Donkey in Cambridge. All the restaurants are on fire. Great reviews, they’ve won all the awards. We talk about his beginnings, where he learned valuable lessons, how he likes to travel and what he thinks of yelp. READ THE New York TIMES REVIEW OF TORO NYC:: https://www.nytimes.com/2014/01/01/dining/reviews/restaurant-review-toro.html AND A NEW WHAT'S IN THE WOODS WITH TYLER AKABANE:: FOLLOW TYLER AKABANE ON:: Instagram: https://www.instagram.com/mushroomsformyfriends/ And his website for upcoming Mushroom Dinners, walks, and events: Mushroomsformyfriends.com

Today on Snacky Tunes we have host Darin Bresnitz interviewing Chef and Owner of Coppa and Toro in Boston, Jamie Bissonnette. Even as a child, Bissonnette was drawn to the kitchen eschewing cartoons for cooking shows on the Discovery Channel. With this early start, he earned his Culinary Arts degree from The Art Institute of Fort Lauderdale by the young age of 19 and spent his early 20s eating and cooking his way through Paris, San Francisco, New York and Phoenix. These early experiences fed his culinary drive, teaching him expression through his daily-changing menus. They discuss his latest book ‘The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home’, along with his journey from a young assistant chef to the owner of a famous restaurant in Boston. Today’s musical guest is Psychic Twin. They discuss the band’s formation and their latest EP ‘Two Visions’. This show is brought to you by Edwards & Sons “I used to cook with a lot of anger and the dishes just didn’t taste pleasant,” [20:00] “In my personal life I don’t eat a lot of meat anymore.” [21:20] —Jamie Bissonnette on Snacky Tunes “I started having panic attacks and ultimately realized that i was probably seriously suppressing my need to move forward with music and move away from what I had going on before.” [42:30] —Erin Fein on Snacky Tunes

Chef Jamie Bissonnette is a graduate of The Art Institute of Fort Lauderdale. Not long after graduating, he began cooking and staging throughout the country and in Paris. Eventually, he found his place in Boston, working in some of the city's most well known kitchens. In Boston Chef Bissonnette joined forces with Ken Oringer, to develop well KO Prime, Toro and Coppa. Today, Chef Bissonnette is applying his leadership and talent in New York City, at Toro's newly opened second location. Rising Star Chef, Best New Restaurant and People's Choice Best New Chef are a few of the titles Chef Bissonnette has earn. However, it is his most recent accolade James Beard, Best Chef Northeast which makes me extremely humbled  and honored to have him on the show as a guest. Tune in to discover what it is about Chef Bissonnette that makes  him successful. 

On today's episode of THE FOOD SEEN, meet Jamie Bissonnette, who was a punk rock listening, straight edge vegan, rocking out to hardcore bands like Bad Brains and Gorilla Biscuits, before he found the culinary arts. Now he's chef/partner tapas restaurants, Toro (Boston) and Toro (NYC), as well as Italian enoteca, Coppa, in Boston's South End. How has his collaborations with Chef Ken Oringer, set new standards for Spanish cuisine in the USA, continued to manage their clientele's high expectations from the South End to South Chelsea, all while introducing new concepts in charcuterie and promoting the idea of nose to tail eating. This program was brought to you by Whole Foods Market. Photo by Noah Fecks “Being a chef with a dull knife is like being a musician with an out of tune guitar.” [11:00] “Being a chef is being a teacher. Anybody can teach anybody how to fry an egg properly. I can teach anybody how to roast a chicken. As a chef, i wanted to teach cooks something different.” [25:00] –Jamie Bissonnette on The Food Seen

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams. Find out more about the Taste Trekkers Food Tourism Conference Visit the Farmstead Inc. website Matt is a graduate of the New England Culinary Institute in Vermont Matt was a cheese buyer for the Formaggio Kitchen in Boston Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley Paul Bertolli and Michael Tusk are two California chefs that influenced Matt The Wall Street Journal featured Matt in this story on buttermilk National Public Radio featured Matt in this story on happy pigs Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer Matt won the Cochon 555 competition three years in a row Shouts out to Ryan Farr of 4505 Meats in San Francisco and Jamie Bissonnette of Coppa in Boston Matt's former Chef de Cuisine Benjamin Sukle just opened up Birch to rave reviews Food for Thought: Q: What piece of equipment is used when digging for Quahogs (clams)? A: A bull rake. Out of the Frying Pan Picks: Favorite Place to Buy Pork: from Pat McNiff of Casey Farm and Blackbird Farm at the Hope Street Farmers' Market Recommended Cheese: Harbison from the Cellars at Jaspar Hill Chefs Who Have Influenced Matt: David Miles of the New England Culinary Institute, Amanda Lydon and Gabriel Frasca, and Ihsan Gurdal of Formaggio Kitchen Admired Rhode Island Chefs: Beau Vestal at New Rivers, Derek Wagner at Nick's on Broadway, Matt Genusio at Chez Pascal, Benjamin Sukle at Birch, James Mark at North

This week on Snacky Tunes, Jamie Bissonnette, chef and owner of Coppa and Toro in Boston, joins hosts Greg and Darin Bresnitz in the studio to talk about his latest updates! On the show, Jamie talks about winning Best New Chef, being nominated for a James Beard award, and gives us his latest updates on the opening of Toro in New York City, set to open this Spring. He also talks to us about the upcoming BBQ Blowout set for this August 13th, where Jamie is set to preview a taste of what people can expect from his soon to open NY Toro outpost. Lastly, Mount Moon (Wes Bryon) also comes into the studio for a special performance of songs Stay Real,Niagra, and more! Hear more about Mount Moon’s music, and how he has progressed from busking to playing shows in Philadelphia! This program has been sponsored by BluePrint Cleanse. “I worked in Paris for a bit and a chef there said if I wanted to be better I needed to start eating meat – I did, and by the end of the week I was chowing foie gras.” —Jamie Bissonnette on Snacky Tunes “It’s actually not illegal at all. It’s technically illegal to ask for money, but it falls under freedom of speech.” —Wes Bryon on Snacky Tunes

Ep. 46 - Noelle from Fitz & The Tantrums is a huge fan of eating at nice restaurants, and tells us all about it on this week's podcast.  Mark Hamilton from KROQ is the guest host again, and we talk to her about the amazing meal we shared at the hands of last week's podcast guest, Jamie Bissonnette.  We also talk hummus, where to get the best shrimp and grits, the craziest burger she's ever eaten, and what is like to cook with Daryl Hall. Plus Noelle tells us her secret fried chicken ingredient.Fitz and the Tantrums new album "More Than Just a Dream" is out now. Get more details at http://www.fitzandthetantrums.com

Ep. 45 - Boston chef and Chopped Champion Jamie Bissonnette (Coppa,Toro) talks punk, ska, and hardcore with Zach and fill in co-host/former Bostonian Mark Hamilton from KROQ. He tells us his first concert, first record, what band you have to listen to get a job working for him, what famous hardcore chick briefly turned him vegan, and what music he likes to have on when he makes sexy time with himself. Jamie also admits to hating Aerosmith but loving Fitz and the Tantrums, which is a perfect lead in to next week's episode featuring Noelle from Fitz & the Tantrums!Jamie will be at The Great Googa Mooga in Brooklyn May 17-19th where he'll be sampling food from Toro, which is opening a 2nd location in New York City in the Fall of 2013.