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 Michelin-starred Gramercy Tavern. Since then, Poe has worked as a Private Chef in New York City, The Hamptons, 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.
Born and raised in Livingston, New Jersey, Jayson Poe is a graduate of Tulane University and New England Culinary Institute. He externed at three Michelin-starred Restaurant Daniel in New York City under Chef Daniel Boulud, and then moved to California where he worked his way up to eventually becoming Sous Chef of Michelin-starred Solbar in the Napa Valley, and most recently Restaurant Chef of The Four Seasons Hotel Santa Barbara. In 2015, Jamie and Jayson met, and together, they had the vision of creating a business that blends their passions of both food and family.