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Steven Jamison
First inspired at a young age by an elementary school visit from Walt Disney Chef Keith Keogh, Chef Jamison first entered the kitchen at age 10, carefully crafting cheesecakes for neighbors and family. He gained such a satisfaction from their pleasure that he knew instantly that making people happy was what he wanted to do. Since then, his unique take on cuisine of all types has led to culinary success as our Executive Chef at the Sheraton Atlanta Hotel, where he oversees the creation of a delectable range of dishes.
In 1996, fresh from a four-year Disney Culinary Apprenticeship, Chef Jamison began his career as a Florida Sous Chef at Bistro Cappuccino and later, the Heathrow Country Club. In just one year he moved on to become Executive Chef for Windows Steaks and Martini's in Los Angeles where he served some of the heavy hitters in the financial world including the Finance Minister of China and The Heads of Bank of America and NCNB at the popular Floor 50 Restaurant. At the Tower Restaurant, Chef Jamison held the honor of being the youngest Executive Chef to head the kitchen, and had the opportunity to entertain many dignitaries including a steady stream of Japanese tourists visiting to eat the same dishes that the emperor and empress of Japan had eaten when they visited.
Following his time in Los Angeles, Chef Jamison spent six months traveling around Southeast Asia, learning about the varied cuisines and cooking methods of Thailand, Vietnam, Myanmar, and Laos, as well as imparting the BBQ and smoking techniques of the United States. Upon his return, he became Executive Chef at Wyndham Orlando Resort, where he appeared on a morning news cooking segment to demonstrate his signature dessert sushi. He also received the 2004 Rising Star Award and the 2005 Productivity Award. Today we're proud to showcase Chef Jamison's wide range of culinary mastery at the Sheraton Atlanta Hotel, where his success his reflected on the smiles of patrons day in and day out.
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