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Jamie Knott
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Created: July 20, 2012
About Me
A graduate of the New York Restaurant School, Jamie Knott’s hospitality career began at age 13. From bus boy, to runner, to cook, he rose through the ranks in the kitchen before opening the critically acclaimed Fascino with fellow NYRS alumnus Ryan Depersio. Jamie later joined the contemporary Italian restaurant, Salute, where he worked under Chef Clifford Crooks. Gaining recognition in the chef community, Jamie rose to Executive Chef at China Grill Management’s China Grill, The Empire Hotel, and Culinary Consultant to FoodPark at the Eventi Hotel. In 2010 Chef Jamie became Executive Chef at Artisanal Fromagerie and Bistro. He joined ESquared Hospitality in 2012 where once again, he stands alongside Chef Clifford Crooks bringing his talent and knowledge of both culinary art and management to the team.
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This marinade recipe is used for Casa Nonna's Polleto Chicken dish, translated to "Devil's Style Chicken," for it's spicy kick.
