Chef James “Jamie” Blatt is a certified culinary instructor and professional chef with experience in new project start-ups, systems and operational development, retail operations, culinary mentorship and facilities management.
A Culinary Institute of America graduate, Chef Jamie has worked for New York City restaurants including Pitchoune and Bar Six, as well as Pier 2110 in Harlem. Chef Jamie has also worked in large retail operations, first as Executive Chef at Balducci’s flagship market in Manhattan and Whole Foods Markets before becoming the Director of Culinary Operations at Mercado Little Spain. There he worked closely with the development team on kitchen design, equipment selection and operational flow integration for quality control and efficnecy, and helped build systems, menu execution and guest experience for foodservice operations.
Most recently, Chef Jamie was at Citizens Manhattan West Food Hall where he was Executive Chef. At the sprawling 40,000-square-foot space, Chef Jamie developed menus, concepts operational needs and standard operating procedures for ordering, receiving, storage, preparation and distribution for all culinary offerings for multiple brands, concets and outlets.
Chef Jamie joins the Institute of Culinary Education as a Culinary Arts Chef-Instructor. When he’s not in the kitchen, you can find him gardening, riding his bike or watching baseball. Another fun fact: Chef Jamie is a huge fan of New York City history, as his family has been living and working here for over 150 years.