Originally from Los Angeles, Jamie Poe attended The Culinary Institute of America in Hyde Park, New York. After graduating in 2005, she moved to New York City and cooked at Danny Meyer's Union Square Cafe and Gramercy Tavern. Since then, Poe has worked as a Private Chef in New York City, Los Angeles, Silicon Valley, and Santa Barbara. Jamie also managed a boutique olive oil company in the Napa Valley and has contributed to multiple cookbooks and online publications.
Jamie's childhood involved many family weekends in Santa Barbara –her favorite place in the world– and is now able to call it home.