Jamie Malone

The Climb

Technique and discipline were sharpened at Le Cordon Bleu College of Culinary Arts, where Jamie Malone took the instincts gathered on the road and put them under structure. The next step was the pace of a professional kitchen, and from 2013 she served as Head Chef at Sea Change in Minneapolis, MN. There, the work clarified around precision, restraint, and seafood handled with enough control to let the ingredient stay legible. Since 2019, Jamie Malone has held two Minneapolis roles: chef and owner of Grand Cafe and chef at Eastside. The cooking across both rooms reads as measured rather than decorative, with a contemporary polish that comes from consistency, not fuss.

Today

Since 2019, Malone has been anchored in Minneapolis through Grand Cafe, where she is chef and owner, and Eastside, where she is chef. She also leads Paris Dining Club as chef and founder in Minneapolis. The throughline is a career built on movement, technique, and a clear sense of lineage, carried into a local context. Sourcing remains central to the work, especially fish and timing. That attention is present in the finished plate, but it starts earlier, in the chain of handling that has to hold if the cook is going to hold the ingredient.

Signature

Jamie's signature dishes include chawan mushi and trout roulade with smoked farro and roasted grapes and Marcona almonds. One is tight and exacting; the other layers texture and sweetness without pushing past balance. Together, they show a kitchen working with control and range at once.

In Their Words “They’ve got a superbright-orange yolk, and a rich, farm-y flavor.”

Recognition

Jamie Malone has received Food & Wine, Best New Chef (2013). Jamie's honors include Best New Chef and Sustainability Award. Read together, they point to the two standards her work is held to: technical command and attention to where food comes from, how it is handled, and what respect it’s given.