Chef Liaison and Executive Chef Jamie Simpson is a passionate ambassador for using “every part of the plant, from root to tip,” and since the beginning has maintained no-waste policies in the kitchen at The Culinary Vegetable Institute as part of an overall mission to build a sustainable business model for today and tomorrow. He has traveled the world seeking insight into food, art, psychology, and how they intersect. Born in Charleston, South Carolina, he has worked alongside chefs in Peru, Iceland, Ireland, England, France and across North America. Chef Jamie says collaborating with the CVI team in industry changing endeavors to ultimately provide hospitality in its truest form is the best part of his all-consuming career in the kitchen.