Jamie Jarrard

About Jamie Jarrard

After receiving her Grand Diploma in Culinary Arts from the French Culinary Institute in NYC in 2005, Jamie cooked in a variety of restaurants in New York City then at Berkeley’s Chez Panisse, her love of Big Sur and the bay area brought her to work as head pastry chef for 5 years at Sierra Mar at the Post Ranch Inn, where she developed an extensive knowledge of fine dining. She attended San Francisco Baking Institute’s Custom Wedding Cake course. She discovered her love for catering when she began working with a local band promoter, FolkYEAH! Events back in 2007. Cooking custom, seasonal meals for the musicians backstage and on tour in venues all across the state of California, Jamie learned the fun way how to improvise to create a stellar meal by showering them with the glorious seasonal, local, bounty of Monterey area. She then started catering and planning the weddings for some of those same musicians she had made an impression on when they performed in Big Sur. She fell in love with the planning process and cooking for such festive events such as weddings. She has catered, planned and managed weddings, private parties, music festivals throughout Big Sur and up and down the coast of California. TOMS shoes, Joanna Newsom and Andy Samberg, Arcade Fire, Cat Power, Will Oldham, Fleet Foxes, Red Hot Chili Peppers, Father John Misty, Band of Horses, Bright Eyes, Silver Jews, Pegi Young, Gillian Welch, Jon Paul Jones and The Beach Boys are just a few of her notable clients.

Partnered with talented Chef Paul Corsentino in 2020, Jamie is thrilled to get to focus more on the planning and design part of helping clients build special events that run seamlessly. The way she approaches wedding and event planning is organized and calm, making her absolute priority to make the process fun, simplified and easy for her clients.