Jamie Lynch is a New York native and attended New England Culinary Institute in Burlington Vermont where he was awarded a degree in Culinary Arts. While attending NECI Jamie relocated to San Francisco where he was chosen by Chef Michael Mina at Aqua Restaurant for their prestigious externship program. While working at Aqua, Jamie’s passion for fine cuisine and eye for detail were ignited. Upon graduation, Jamie was again offered a prestigious position by New York Time’s 4 star, Le Cirque 2000 Restaurant in The Palace Hotel in NYC. At Le Cirque Jamie worked under Chef Andrew Carmellini who continued to polish Jamie’s technique through emmersive cooking. Jamie continued his training at culinary heavyweights Aureole under Charlie Palmer and Daniel Boulud’s, Café Boulud, again under Andrew Carmellini before settling in as Sous Chef at Touquevillle Restaurant in Union Square. “At that time we had an all or nothing approach to cooking, we ate, drank and slept food. It was ether the very best we could do or it was garbage.” Says Jamie, reflecting on his years cooking in NYC. Since opening 5Church Charlotte in 2012, Jamie has garnered many accolades such as being Voted BEST CHEF in 2013, 2014 and 2015 in Charlotte Magazine’s BOB (Best of the Best) Awards. Jamie moved to Charleston in 2015 to open 5Church Charleston, which opened to the public November 2015.