Jamie Bissonnette is the chef and co-owner of Little Donkey in Cambridge, MA (Boston Globe’s 2016 Restaurant of the Year), Coppa in Boston, MA, Toro BOSTON, Toro NYC, and Toro BANGKOK. He met us in Cambridge, served up some fierce dishes, and answered some pressing questions. Oh, and he left us with a rocking recipe for Little Donkey’s Chow Fun.
B+I: WHAT IS YOUR PREP SET LIST?
Descendents – Everything Sucks
Black Flag – Nervous Breakdown
Dave Brubek Quartet – Blue Rondo a la Turk
Black Sabbath – Behind the Wall
Into Another – Running Into Walls
Ramallah – Ramallah
B+I: WHAT WAS YOUR FIRST COOKING JOB?
Jamie: I was working in a grocery store, and kept going to the cafe/deli area. I knew I wanted to be around that stainless steel, and the stoves. Eventually I went to culinary school, and worked at the Laughing Onion Pub in Fort Lauderdale.
B+I: WHAT IS YOUR MOST RECENT TATTOO?
Jamie: I was tattooed this afternoon by Mike Shea at Redemption Tattoo. He did a few more hours on my back. I think we are at 25 hours in total.
B+I: HOW WOULD YOU DESCRIBE YOUR TATTOOS?
Jamie: My tattoos are a mix of memories, and celebrations. Some tattoos to commemorate different friendships, beginnings and endings.
B+I: HOW WOULD YOU DESCRIBE YOUR FOOD?
Jamie: Delicious, I hope. I like to cook with my experiences and travels in mind. Sometimes breaking rules, but always pushing to be better and more delicious.