Jamie Allred Email & Phone Number

Alpharetta, Ga, Us

Opening in May....Craft pizza, beer, and wine....We will be offering pizza cooked in our wood burning oven, lasagnas, salads, and sandwiches

Award winning Field to Table cuisine, casual fine dining, supporting local farms and sustainability in the North Georgia mountains.

Bringing farm fresh food to the North Georgia Mountains and wine country.I was Executive Chef for an eight room boutique style hotel with a dining room that seats 50 people, and a deck that seats an additional 35. I worked directly with local farmers/food crafters to develop the freshest menu items available in the area. Started a weekly dining event “Featured Farmer Thursday” where an area farmer is present during dinner for all the customers to meet and learn about their farming practices. I had full responsibility of the weekly P&L statements, as well as all menu development and promoting our restaurant through various outlets in the public.

I was Executive Chef at this casual fine dining establishment. I was responsible for all food related ordering, talking to local farmers, promoting our restaurant through demos, and special culinary activities in Asheville. I was also responsible for all menu items and changes, food and labor costs, writing standardized recipes, managing a staff of five, and cooking all hot items on a nightly base. My menu had a 50-50 mix of vegetarian/vegan fare as well as steaks and seafood. Also offered a weekly “raw food” special.

I was head line chef at one of Asheville’s top fine dining establishments. I was responsible for cooking, setting up the hot line, and instruct other chefs how to succeed in their stations. Also, I was responsible for ordering produce and making and executing all desserts.

At this seasonal establishment, I was lead sauté chef responsible for the line’s sauces, as well as all sauté items. My duties also included butcher, broiler, and grill in Four Star rated formal dining room. I worked directly under Chef John Hoffland, CEC, creating specials and helping out in other needed outlets within the club.

I was Executive Chef at this 400 member country club. I managed a staff of ten people, wrote standardized recipes, and had responsibility of food and labor costs, following a budget, ordering, inventory, and menu creations. I also interacted with the members with help on planning their special parties and special gatherings.

I was assistant Executive Chef to the owner. I was responsible for five to seven daily specials, ordering, managing a staff of seven people, as well as cooking nightly on the line doing sauté, grill, desserts, and plated salads.

I helped open Chef James Alexander’s, CEC, first restaurant. I was Chef de Cuisine, giving me total control of the kitchen, writing standardized recipes, scheduling, managing a staff of seven, pastry work and communicating directly with front of the house manager.

I was recruited out of culinary school by Chef James Alexander, CEC. I was the Formal Dining Room Chef working directly with the chef on tasting menus, menu development, and other needed areas in our club.

Bethesda , Md, Us

As part of my internship at the Five Diamond, Four Star rated resort. I rotated through all the kitchens and outlets. I was exposed to banquet work, Garde Manager work, the butcher shop, grill, and pantry and line work.