Chef Jamie Guerin

Following graduation from the University of Virginia Jamie found his real passion was cooking, not economics. He apprenticed with a French chef in Santa Fe, New Mexico and then moved to Washington, DC to work at Nicholas Restaurant in the Mayflower Hotel. Chef Monique Barbeau beckoned him to Fullers in Seattle. From there Jamie moved to Campagne to work with Tamara Murphy and Jim Drohman. As Sous-chef at Campagne one of his duties was creating a new dish for each "catch of the day".

Jamie has been chef at the Whitehouse-Crawford Restaurant since its inception. He sets the standards, and, drawing on tastes from around the world, he creates unique dishes for the ever-changing menu. In addition to his professional qualifications Chef Guerin has a gift for mentoring younger cooks and increasing their proficiencies.

"As Alice Waters evidently noticed, a true imprint of his enormous talent is everywhere on the restaurants imaginative menu."
-Seattle Weekly, December 2003