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Sous Chef: Osteria Danny

Many chefs have their first impression of food at an early age. For Jamie Norton, who was raised on her family farm in upstate NY, it was the experience of her family growing their own food that left a deep impression. Assisting her grandparents with a mixture of different catering events helped fuel her interest in the culinary world.

When in high school Jamie attended S.A.E.C Boces and began to pursue her culinary education. Jamie received scholarships through participating in Skills USA and The National Prostart Competition, leading her to earn an associates degree in Culinary Arts and a bachelors degree in Hospitality and Management from the Culinary Institute of America in Hyde Park NY.

After graduation, Jamie moved across the country to Colorado to work at the Five-Star and Five-Diamond hotel and resort, the Broadmoor. She was then accepted to the University of Gastronomic Sciences in Pollenzo, Italy where she obtained a masters degree in Food, Culture, and Communication. While living in Italy she traveled throughout all of Europe absorbing rich culinary culture and knowledge. Visiting local farms, producers, and restaurants Jamie began to focus Italian cuisine.

After she graduated and returned to the US, under the guidance of Danny Petrosino, Jamie became the sous chef of Maestros at the Van Dam and then followed him to his new restaurant, Osteria Danny, as sous chef. Her culinary expertise and top-notch understanding of food helped Osteria Danny become the number one ranked restaurant on Trip Advisor, in Saratoga Springs NY.

Jamie continues to learn and consume culinary knowledge and explore Italian cuisine. She makes fresh pasta and ravioli daily for the restaurant. In the future, Jamie has plans to expand her pasta company, "fatto mano" into a pasta shop and restaurant. When not playing in the kitchen Jamie enjoys spending time with her family and traveling to new places to experience food and culture.