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

Award-winning Chef Jamie West has started his own business. West has over 30 years of experience in restaurants, hotels and resorts across the country. West has worked in four- and five-diamond resorts and has worked with some of the most distinguished event planners in the world and California, providing top quality cuisine that is an integral part of any successful event.

As a Chef Consultant
•        Provide financial review on profit, labor cost and menu analysis for clients
•        Develop menu concepts, menu engineering and product ideation to improve profitability and consistency
•       Offer ideas and suggestions on FOH and BOH training, prep and production lists, assist in developing job descriptions 

•        Develop business plans, financial analysis, pre-opening list, equipment needs and design
•        Project Manager/consultant during the development phase of new restaurant projects 

As a Chef for Catered events from 2 to 200
•        Develop custom menu's from intimate dinners to themed receptions with action stations from concept to execution  and all aspects as required to succesfully facilitate events for clients.​

Chef Jamie is able to create cuisine to fit any occasion and has built his reputation on preparing food that is personal and defined.  Creating a harmonious blend of the seasonal bounty of food that is grown in our region to the individual style of the handcrafted wines that makes our region of Santa Barbara so unique.

His main focus is on the use of quality, seasonal ingredients and creative presentation. West works with local farmers, winemakers and suppliers to utilize the local bounty from our distinctive region of Santa Barbara with influences from around the globe. This focus, along with over 30 years of experience and a personal approach, is what makes Chef Jamie West so successful.

West’s journey as Executive Chef includes:
The San Ysidro Ranch in Montecito, California
The Ojai Valley Inn & Spa in Ojai, California
The Westward Look Resort in Tucson, Arizona  
The Mayflower Inn, in Washington, Connecticut
L’Auberge Del Mar Resort and Spa, Del Mar, California
Forest Highlands Golf Club, Flagstaff, Arizona

  He spent many years in the Napa Valley at both Meadowood Resort and The Silverado Resort.

Professionally trained at the Culinary Institute of America and graduated in March of 1987

Jamie’s cooking style ranges from sophisticated yet friendly, simple and seasonally changing highlighting the abundance of fresh, local ingredients from our region paired with the celebrated local wines that abound in the Santa Barbara and Central Coast. As well as upscale comfort food with a focus on food that makes you feel good inside, to healthy foods that focus on a healthy indulgence.

Featured events

Featured Chef for Sansum’s 90th Celebration
Guest Chef for Epicure Santa Barbara, a Wine maker’s dinner featuring Brander Wines
Featured in Culinary Trends Magazine 2011
Guest on Crystal Cruise Ship “Serenity” Mediterranean Delicacies in 2010
A special cooking demonstration and dinner with Julie Powell as a tribute to Julia Child 2010
Featured as a guest Chef at the James Beard House in New York, 2003 and 2009
The first Celebrity Chef Golf Tournament fundraiser for S.O.S at the Ojai Valley Inn & Spa 2009
Host Chef for the Tucson Culinary Festival in 2005
Flavors of Tucson event for the American Liver foundation
Personally chosen by Julia Child to present a side-by-side cooking demonstration for the Masters of Food and Wine at the Highlands in Carmel California in 2000
The American Tasting Institute named West “Chef of the Year” for Southern California 2000
Guest Chef on The Early Show on CBS with Bryant Gumble  in 2000                                                                                       
KEYT Television Station, an ABC affiliate, in Santa Barbara for over two years as the featured Chef of a weekly cooking segment as a regular part of the morning news weekly 2001 to 2003
Chef of the Year” of the Napa/Sonoma chapter of the American Culinary Federation
Featured in Bon Appétit, Sunset, Culinary Trends, Savoir and Food & Home Magazines.

Quotes from the press

  • Delta Sky Magazine said that his cuisine “has Tucson Buzzing”
  • Tucson Lifestyle picked Chef West’s Sonoran Surf and Turf as one of their favorite dishes.
  • The Vine Times says “it is a fun culinary experience that you never want to end.”
  • John Francisco Andreu of Chesapeake Home calls Chef Jamie West "one of the most brilliant culinary talents in America”.
  • 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.”Bon Appétit magazine June 2002
  •  With cooking like this, the San Ysidro Ranch will easily see another hundred years  "World-class food. Chef Jamie West excels." - Bon Appetit
  • Santa Barbara Magazine July 2003 For Chef Jamie West of the Stonehouse at San Ysidro Ranch, it’s all about a great experience where great food, wine, service and presentation make for a memorable meal. The Plow & Angel features a crackling fire and cracking-good comfort food from the same  kitchen as the divine Stonehouse Restaurant upstairs
  • "West is a culinary artist who chooses the fresh colors for his palate from the kitchen garden right on property and from the bounty of the land and sea." - Gentry November, 2002
  • "One of West's most popular dishes, roasted lobster on truffle-spiked potatoes, is like an ornate object d'art." - Appellation, Wine County Living
  • "Each mouth-watering dish more tempting than the last." - Chef Magazine
  • "West is happiest when enthusiastically contemplating different ways to bring out the optimal flavors and combinations of his ingredients." - Art Culinaire issue #66 He was featured for his inventive use of figs.
  • "The Gold Room menu is laced with Southwestern influences, spiked with classic dishes with a twist and accented with surprises. "Staggeringly good dishes." - Arizona Daily Star

Chef West Production

​Chef Consultant and Catering

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