Chef Spotlight: Jamie Bissonnette of TORO in the Chelsea Neighborhood of NYC

Jamie Bissonnette of Toro in New York City is in our "Chef Spotlight." Jamie is the James Beard Award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, and Toro, the Barcelona-style tapas bar. 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. 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 recently named 2016 Massachusetts Executive Chef of the Year. In summer 2016, Bissonnette and Oringer opened Little Donkey in Cambridge Massachusetts and expanded Toro to Bangkok, Thailand.

Jamie splits his time between the restaurants in Boston and New York City. Broadwayworld.com had the opportunity to interview Jamie Bissonnette about his career.

What was your earliest interest in cooking?

Watching my grandmother cook as a kid, and shopping for liverwurst and pickles with her. I always loved getting a snack while we shopped.

Who were some of your career mentors?

I really look up to KO (Toro Partner, Ken Oringer). He's a great mentor, and always evolving. This is a driving force in the restaurant industry. I also look at Garret Harker, chef at Boston's Eastern Standard. He taught me about hospitality, and the way to connect front and back of the house as a team.

What culinary styles have influenced your career?

For me, I'm always looking at Thai, Indian, French, Italian and Spanish foods. I used to hate the idea of mixing cultures, but as I read and travel, I see how food is so similar, and has been evolving forever. You can blend ethnic specialties or the types of food you enjoy into new, exciting dishes.

What do you consider the most distinguishing features of your work as a chef?

Seeing a happy staff is key to me. Sharing a great staff meal, made by us all, before we open for the guests is something that I love. It sets the tone for the night. We have a dish with housemade Vietnamese bologne and fried squid, for instance. It's playful, delicious and interesting. It's something that I love having on the menus and love serving to guests.

What is your favorite meal?

I love breakfast. I always want to eat eggs, morning noon and night.

Toro-NYC is in the iconic former Nabisco Factory in New York City's Chelsea neighborhood. The menu features Barcelona-style tapas and cocktails developed by chefs Ken Oringer and Jamie Bissonnette. The eclectic menu focuses on both traditional and modern tapas, combining regional Spanish flavors and techniques with local and market-fresh ingredients. Co-Owners and Partners are Doug Jacob and Will Malnati. Toro is located at 85 10th Avenue (entrance on 15th Street and 11th Avenue) New York, NY 10011. Call 212.691.2360.

For more information, visit: http://toro-nyc.com/.

Photo: Courtesy of Jamie Bissonnette

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