Hospitality and wine are Jamie Jamison’s specialties.  He joined The American Restaurant in 2006 with management experience at some of America’s premiere destinations.

Jamie came to us from George’s at the Cove in San Diego, California, where he was Assistant General Manager and Wine Director.  His knowledge increased imported wine selections by 45%.  He also organized an innovative, user-friendly wine list to introduce people to new and different vintages.

As Director of Restaurant Operations and Hotel Sommelier at the Hotel Jerome in Aspen, Colorado, he was in charge of The Century Room (fine dining), Jacob’s Corner (breakfast and lunch), The Garden Terrace (seasonal), In-Room Dining, The Library Bar and The J Bar.  While directing the management team and 50 line staff, he created a 500-label wine list which won an Award of Excellence from Wine Spectator magazine.

From 1997 to 2000, Jamie served at The Plaza Hotel, New York, as Director of
Beverage, supervising all aspects of the $16 million annual beverage operations.  Jamie
was in charge of The Plaza’s celebrated Oak Room and Bar, The Palm Court, The Oyster
Bar, Catering and Private Dining.

At The Plaza, Jamie developed a 550-label wine list that won a Wine Spectator award.  For events, including the five-day Millennium event, he planned and executed special beverage menus and winemaker dinners.

                           
Jamie is a graduate of the University of Wisconsin-Madison (B.A. 1990)

As a sommelier, he holds:
Court of Master Sommeliers, Certified Sommelier 2006
Society of Wine Educators, Certified Specialist of Wine 2005
Court of Master Sommeliers, Certificate 2002
Wine and Spirit Educational Trust, Certificate 1998