Chef Jamie West

“Great food is the key ingredient in creating a memorable event."

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Jamie West ~ Executive Chef

 Chef Jamie West’s passion for food and extensive knowledge of wine country cuisine has propelled him to outstanding achievements in the Santa Barbara region as well as nationally.

Currently as the Chef/Owner of Chef WestProduction a Personal Chef, Catering and Consulting business with over 30 years of professional experience in the industry in some of the best resorts in the country.

 Recently as the Executive Chef at The San Ysidro Ranch, creating sophisticated yet friendly, seasonally changing menus for The Stonehouse (which is a favorite with both Ranch guests and locals), and drawing upon local and sustainable products to inspire his menus as well as creating wine friendly cuisine to pair with the celebrated local wines that abound in the Santa Barbara and Central Coast region. The menu in The Plow and Angel Bistro is best described as upscale comfort food with reinvented favorites from the famous Mac & Cheese, to the BBQ Ribs, and the “Friends and Neighbors” specials, which are all served in a fun and friendly atmosphere.

 As the Executive Chef at the Five Diamond Ojai Valley Inn & Spa in Ojai California,  West was responsible for menu development and the operation of all four restaurants as well as the group dining of the resort.  West was featured in many special events, including several Wine Maker dinners, the first Celebrity Chef Golf Tournament, and a special cooking demonstration and dinner with Julie Powell as a tribute to Julia Child. In 2009 Chef West was invited to be a guest chef at the James Beard House, and in 2010 was a Guest Chef on the Crystal Cruise ships’ Food and Wine Celebration cruise to the Mediterranean.

 As the Executive Chef of The Westward Look Resort in Tucson, Arizona, West made an immediate impact on the food with accolades from food critics for a cuisine that they described as “deeply satisfying”.  West received the AAA Four Diamond award for The Gold Room Restaurant.  A quote from Delta Sky Magazine said that his cuisine “has Tucson Buzzing” and Tucson Lifestyle picked Chef West’s Sonoran Surf and Turf as one of their favorite dishes in 2005. A writer for The Vine Times says “it is a fun culinary experience that you never want to end.” Additionally, Chef West represented the Resort in the annual Flavors of Tucson event for the American Liver foundation and was the host Chef for the Tucson Culinary Festival in 2005. West also made several TV and radio appearances. There were several excellent reviews and articles written about his food in local newspapers and magazines. In 2007, West attended the Health and Wellness conference in conjunction with Dr. Andrew Weil and the University of Arizona’s Integrative Medicine program. Working with integrative medicine, he created custom menus using organic, sustainable foods and balanced nutrition.

 West held the Executive Chef post at the acclaimed Mayflower Inn, a Five Star, Five Diamond Relais & Chateaux property in Washington, Connecticut. He was featured in Preview Connecticut where they called Chef West’s food “simple yet unforgettable” and “Connecticut’s best kept culinary secret”. Yankee Magazine called West’s cuisine “bright and friendly.” He was a featured chef for the Connecticut Convention and Visitors Bureau lunch at Carnegie Hall in New York City. His Thanksgiving menu was featured in The Wall Street Journal as well as USA Today in 2004.

 During his previous tenure (1999-2003) as the Executive Chef of The San Ysidro Ranch, a Relais & Chateaux property in Santa Barbara, California, West developed an organic vegetable, fruit and herb garden on the property and drew upon it for inspiration. Art Culinaire Magazine wrote “West is happiest when enthusiastically contemplating different ways to bring out the optimal flavors and combinations of his ingredients. He knows his primary obligation is to keep his folks spoiled and content. His satisfied guests will attest to the fact that he has been successful in achieving his mission.”  He was featured for his inventive use of figs in issue #66. John Francisco Andreu of Chesapeake Home called Chef Jamie West "one of the most brilliant culinary talents in America”. 
 Chef West has been featured in Bon Appétit, Sunset and Food & Home Magazines. In her article in Appellation magazine, Kathleen Marks Hardesty said “his tasting menu will dazzle the most finicky guests,” and “his presentations are as spectacular as some of his celebrity guests.”  
 For over two years he was the host chef on a weekly cooking segment on KEYT, an ABC affiliate, in Santa Barbara. In 2002 he was personally chosen by Julia Child to present a side-by-side cooking demonstration and lunch with her at the Annual Masters of Food and Wine at The Highlands Inn in Carmel, California. In 2000, The American Tasting Institute named West “Chef of the Year” for Southern California. Also in 2000, he had the prestigious honor of cooking as a guest Chef at The James Beard House in New York. West appeared on The Early Show on CBS with Bryant Gumble representing Relais & Chateaux as the West coast chef preparing a memorable picnic.

 Chef West’s other prior experience includes L’Auberge Del Mar Resort and Spa as the Director Culinary Services/Executive Chef. For 5 years at The Silverado Resort in Napa Valley as Chef de Cuisine as well as Executive Sous Chef. West was voted “1992 Chef of the Year” of the Napa/Sonoma chapter of the American Culinary Federation and was named as Silverado’s “Manager of the Year” that same year. He also worked as sous chef at Meadowood Resort in Napa, 
He did his externship at Harrah’s Lake Tahoe and worked in several restaurants in Tucson Arizona where he grew up.

  West built his foundation at The Culinary Institute of America in Hyde Park New York where he graduated in March 1987 with an associates degree in Culinary Arts.

“Great food is the key ingredient in creating a memorable event."

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