About Foodsmith

Chef Jamie Smith is creating new recipes and meals for families, working singles, corporate dining, special events and catering, and special dietary needs. Jamie is a certified Chef de Cuisine, a member of the American Culinary Federation, a certified Food Safety manager/ instructor, a School Nutrition Specialist, and a graduate of the USDA’s Produce Safety University. He has been lauded for his work in child nutrition and food education, and his advocacy for food security and farm-to-school projects from the likes of Jamie Oliver, Ann Cooper, the Whole Kids Foundation, and the Honorable Sam Farr to name a few.

Chef Jamie Smith began his culinary career in New York City, attending the French Culinary Institute where he honed his craft under culinary giants Alain Sailhac, André Soltner, and Jacques Pépin. Jamie moved on to work at notable trend setting restaurants like Lenox Room and Vong. Jamie’s outlook on cooking changed when he joined the kitchen staff of Danny Meyer’s celebrated Union Square Café. There, under Chef Michael Romano, Jamie found his passion of farm-to-table cooking, scouring the Union Square Greenmarket for the freshest produce that would grace the menu the same evening, adding Italian style to his classic French training. 

Jamie moved West, working for a short time at Chez Panisse in Berkeley, and then as sous-chef at the Mandarin Oriental Hotel. Jamie then became the Chef de Cuisine and Executive Chef at the Left Bank Brasseries in Menlo Park and Santana Row. He then opened his own restaurant in Santa Cruz, the award winning Sestri, where he honed his seasonal farm-to-table style of cooking. Jamie has since served as Chef de Cuisine of the University of California Santa Cruz and as the Food Service Director of the Santa Cruz City Schools, where he took the farm-to-table model and scaled it to farm-to-school lunches.

Jamie is a certified Chef de Cuisine, a member of the American Culinary Federation, a certified Food Safety manager/ instructor, a School Nutrition Specialist, and a graduate of the USDA’s Produce Safety University. He has been lauded for his work in child nutrition and food education, and his advocacy for food security and farm-to-school projects from the likes of Jamie Oliver, Ann Cooper, the Whole Kids Foundation, and the Honorable Sam Farr to name a few.

Now Jamie is focused on his new venture, Foodsmith, creating nutrient-rich meals for families and working adults. Foodsmith meals are prepared fresh daily using local ingredients, which contribute to rich flavors in each prepared meal. Visit www.myfoodsmith.com to learn more about Foodsmith and the work Jamie is doing to bring families back to the dinner table!