Jamie Malone is making the Twin Cities food scene much more interesting, one fish at a time. This chef de cuisine for Sea Change cooks dishes made with sustainable fish. "Sea Change gives patrons well-researched options for sustainable fish that are not on everybody else's top five list," Chef Malone said on the restaurant’s website. "One of my favorite menu items is barramundi. It is a super sustainable Australian catch.”
Malone’s contributions to the restaurant have not gone unnoticed: she’s Food & Wine’s “2013 Best New Chef.” This Le Cordon Bleu graduate travelled to Hong Kong, Vietnam, and Europe after high school to learn about the different cuisines. She interned at Chef Tim McKee’s La Belle Vie and worked at other restaurants before returning to work for McKee at Sea Change.
“I’m inspired by things that I enjoy… Like the idea of smelling something in spring and thinking how can I incorporate that into a broth or put it over a fish… I’m visually inspired, too, definitely by things I see,” Chef Malone told CBS Minnesota in an interview. Malone’s attention to a dish’s taste, presentation, and dining experience makes her a notable chef.