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Soul of the KitchenCulinary journey for Tucson native comes full circleChef Jamie West grew up in Tucson, graduated from the Culinary Institute of America and built his reputation for flavor-intense cuisine at prestigious restaurants throughout the California wine country. Now his culinary journey comes full circle as he returns to his Tucson roots as Executive Chef at Westward Look Resort. Chef Jamie began his culinary career at a traditional family-owned Italian restaurant in Tucson, where he learned an essential lesson about flavor and freshness. For decades, the restaurant was known for making everything from scratch, using only the freshest ingredients. Then the family sold the business and new owners switched to canned tomato sauces and pre-packaged pastas. The young chef could see and taste the difference. This early lesson made a lasting impact on Chef Jamie’s personal food philosophy. “When I cook, I focus on two things: the fresh ingredients and layers of flavor that complement and enhance each other.”
After graduating from the culinary institute in 1987, Chef Jamie moved first to the Napa Valley and later to Santa Barbara to expand his knowledge of wine and its relationship to food. After eleven years in the heart of California wine country, he counts winemakers among his personal friends and will include them in future dining experiences at Westward Look Resort. Culinary legend Julia Child frequently dined at San Ysidro Ranch and became close friends with Chef Jamie. She invited him to co-present a cooking demonstration with her at the prestigious Masters of Food and Wine in Carmel. She also was a surprise guest on his weekly cooking show on ABC-TV in Santa Barbara. Chef Jamie has prepared special dinners for numerous other celebrities, including a birthday party for Oprah Winfrey. His creative cuisine has been featured in “Bon Appetite” and “Art Culinaire.” He also was featured chef at the famed James Beard House in New York and guest chef on “The Early Show” on CBS with Bryant Gumble. The youngest of six siblings, Chef Jamie’s entire family still lives in Tucson. He’s thrilled to bring his wife and two young children to join the rest of their family. “It’s so good be back home. I’m already experimenting with new dishes and new plantings for the Chef’s Garden. I enjoy combining flavor, color and texture in a simple but unique way that pleases the eye as well as the palate. Cooking is pure pleasure.” Historic Westward Look grew from a 1912 hacienda-style home into a thriving dude ranch, then Tucson’s first full-service resort. Nestled at the base of the Santa Catalina Mountains, this 80-acre oasis features two interpretive nature trails, four specialty gardens, a desert gallery, even a high-powered telescope for viewing Tucson’s famed night skies. Both restaurants offer stellar cuisine and spectacular city views. The Sonoran Spa offers a wide range of treatments for both resort guests and local residents. Westward Look has 244 suite-sized accommodations, including six Stargazer Spa Rooms with private outdoor hot tubs and two executive suites. On-site activities include tennis, horseback riding, hiking, birding and swimming, plus golf and mountain biking nearby. The resort also has 20,000 square feet of distinctive meeting space, including the Sonoran Ballroom with rooftop terrace and panoramic views. Visit the resort online at www.westwardlook.com or call 800 722-2500 or 520 297-1151. Edited by Erika Wright |
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As
executive chef, Chef Jamie will create his garden-fresh flavor sensations for
all banquet and dining venues at the resort, including the award-winning Gold
Room restaurant. He plans to inspire and mentor the culinary staff, add intrigue
and surprise to the menus and expand the organic Chefs’ Garden with more focus
on both exotic and indigenous ingredients.
