Meet Our Chef

Jamie West ~ Executive Chef

» Jamie West featured in recent publications: The New Agrarians, Edible Ojai

Jamie West is the Executive Chef at the 5 diamond Ojai Valley Inn & Spa. West oversees the culinary operation of 4 restaurants and banquet department of this highly acclaimed luxury property. With a two-acre Chef's garden, his focus is on utilizing food from the garden as well as the local area. West describes his approach to the style of food as “cuisine that is inspired by the bounty and driven by the season, with global influence”. West and his culinary team of international chef’s goal is to provide guests with a memorable dining experience that is unique to our property. Guests enjoy the seasonal and local flavors to go with wines from the neighboring Santa Barbara County.

Previously, West was brought in to The Westward Look Resort in Tucson, Arizona as the Executive Chef to bring his fresh ideas and concepts to this historic property. West made an immediate impact on the food with accolades from food critics for a cuisine that is “deeply satisfying”. In a recent quote, Delta Sky Magazine says his cuisine “has Tucson Buzzing” and Tucson Lifestyle picked West’s Sonoran Surf and Turf as one of their favorite dishes in 2005. A recent writer for the Vine Times says “it is a fun culinary experience that you never want to end”. In addition, West represented the resort in the annual Flavors of Tucson event for the American Liver foundation and was the host Chef for the Tucson Culinary Festival in 2005. West has also made several TV and radio appearances and reviews and articles in newspapers and magazines.

In 2007 West attended the Health and Wellness conference in conjunction with Dr. Andrew Weil and the University of Arizona’s Integrative Medicine program. West has worked with Integrative medicine since 2006 creating custom menu’s using organic, sustainable foods and balanced nutrition for conferences at Westward Look Resort. Received the 5 diamond award for the Gold Room restaurant since 2005.

Previously, West held the Executive Chef post at the acclaimed Mayflower Inn, a 5 star, 5 diamond Relais & Chateaux property in Washington, Connecticut. He was featured in Preview Connecticut where they called West’s food “simple yet unforgettable” and “Connecticut’s best kept culinary secret”. Yankee Magazine called West’s cuisine “bright and friendly”. He was a featured chef for the Connecticut Convention and Visitors Bureau lunch at Carnegie Hall in New York City. His Thanksgiving menu was featured in the Wall Street Journal as well as USA Today in 2004.

As the Executive Chef at San Ysidro Ranch, a Relais & Chateaux property in Santa Barbara, California. West was able to combine the traditions of the 100-year-old luxury resort with his innovative interpretation of the best ingredients of the region. Chef West developed an organic vegetable, fruit and herb garden on the property and would draw on it for inspiration. Art Culinaire writes “West is happiest when enthusiastically contemplating different ways to bring out the optimal flavors and combinations of his ingredients. He knows his primary obligation is to keep his folks spoiled and content. His satisfied guests will attest to the fact that he has been successful in achieving his mission.”

John Francisco Andreu of Chesapeake Home calls Chef Jamie West "one of the most brilliant culinary
talents in America”.

Chef West has been featured in Bon Appétit, Sunset and Food & Home Magazines. He was showcased in the Fall 2002 issue of Art Culinaire magazine for his inventive use of figs. In her article in Appellation magazine, Kathleen Marks Hardesty said “his tasting menu will dazzle the most finicky guests,” and “his presentations are as spectacular as some of his celebrity guests.” For over two years he was the host chef on a weekly cooking segment on KEYT, an ABC affiliate, in Santa Barbara. In 2002 he was personally chosen by Julia Child to present a side-by-side cooking demonstration and lunch with her at the Annual Masters of Food and Wine at the Highlands Inn in Carmel, California. In 2000, The American Tasting Institute named West “Chef of the Year” for Southern California.. Also in 2000 he had the prestigious honor of cooking as a guest Chef at the James Beard House in New York. West appeared on The Early Show on CBS with Bryant Gumble representing Relais & Chateaux As the West Coast Chef preparing a memorable picnic.

Previous experience includes L’Auberge Del Mar Resort and Spa as the Director Culinary Services/Executive Chef for three years. During that time, West elevated “The Dining Room” to a four star rating.

From 1990 to 1995 West worked at Silverado Resort in Napa Valley. As Chef de Cuisine, he opened a cutting-edge restaurant featuring California Pacific Rim Cuisine. As Executive Sous Chef, West’s main focus was on the banquet and catering. West was voted “1992 Chef of the Year” of the Napa/Sonoma chapter of the American Culinary Federation and was named as Silverado’s “Manager of the Year” that same year.

West built his foundation at the Culinary Institute of America in Hyde Park New York.

Professional Awards and Activities

2008

Featured in Arizona Daily Star Farmer's market story
Oro Valley magazine recipe on Vine Ripe Tomatoes and Romantic Meals
Santa Barbara's Wine & Dine Magazine featured an article "Coming Home" in a story about returning to the Santa Barbara area

2007

Guest on KOLD TV cooking segments. Featured in a variety of local magazines and newspapers
Featured in Destination Weddings and Honeymoons magazine for unconventional confections

2006

KOLD TV cooking segments, Tucson Citizen, Foothills Magazine, and Featured in Tucson Guide Magazine including the cover photo for the fall issue

2005

Participated in the prestigious event Flavors of Tucson for the American Liver Foundation.
Host Chef for the Tucson Culinary Festival. Featured articles in Delta Sky Magazine, Arizona Daily Star, The Vine Times, Tucson Guide, Tucson Home and Lifestyle and KOLD TV cooking segments

2004

Featured in Preview Connecticut Magazine as well as Yankee Magazine and several local papers
Selected as Guest Chef for St. John’s Regional Medical Center in Ventura County, CA. for their first annual fundraiser creating and overseeing the menu for 530 people
Participating Chef in Connecticut Farmland Trust Event “Celebration of Connecticut Farms”

2003

Selected as one of Santa Barbara’s best Chefs by Santa Barbara News Press “Readers Choice” for Finalist in the Best Chef category Featured Chef in the Santa Barbara International Wine Auction the Music Academy of the West

2002

Featured in the fall issue of Art Culinaire magazine (#66) for innovative use of figs
Selected as one of Santa Barbara’s best Chefs by Bon Appetit Magazine
Participating Chef in Share Our Strength’s “Taste of the Nation” Event in Santa Barbara
Featured Chef in Food and Home Spring 2002 magazine
Guest Chef on Full Bloom a PBS Television Cooking Show in April 2002

2001

Featured Chef at “The Masters of Food and Wine” at the Highlands Inn in Carmel
California presenting a demonstration with Julia Child
Host Chef of a weekly TV cooking segment on the morning news on KEYT, an ABC affiliate in
Santa Barbara, and a half-hour special for the holidays with Julia Child as a special guest

2000

Guest Chef on CBS The Early Show with Bryant Gumble, representing Relais & Chateaux
“Chef of the Year” for Southern California by the American Tasting Institute
Featured Chef at the James Beard House in New York, representing Relais & Chateaux
Featured in October 2000 Sunset and April/May 2000 Appellation Magazine

1999

Recipient of “The Golden Platter” award given by the International Food, Wine and Travel Writers Association and “The Sterling Silver Award for Contemporary Cuisine” California Restaurant Writers Association

1998

One of “San Diego’s Most Prominent Chef’s” by the American Institute of Wine and Food
Guest Chef for World Explorer Cruise Line Caribbean/Latin American “Press Cruise”

1996

“Manager of the Year” at L’Auberge del Mar Resort and Spa
Featured Chef in the 1996 50th Anniversary Calendar for the Culinary Institute of America

1995

Guest Chef for the “Napa Valley Mustard Festival” representing the Culinary Institute of America in a cooking demonstration

1993

Featured Chef for “Mustard in Bloom” a fundraiser for the Napa Valley Opera House

1992

Awarded “Chef of the Year” by the American Culinary Federation Napa/Sonoma Chapter
Spearheaded “Rootstock” a food, wine and music festival to benefit UC-Davis research for Phyloxera and the American Culinary Federation

1991

Featured Chef for the Grand Opening of the Culinary Institute of America at Greystone