Jamie Simpson has quickly become internationally recognized for his dynamic plates and inventive culinary artistry. Native to Charleston, S.C., he fell in love with the kitchen when he joined the highly celebrated Charleston Grill. During his tenure there, he traveled as a stagiaire to Michelin starred hotels and restaurants throughout the world. His path to the Culinary Vegetable Institute began when he saw The Chef’s Garden boxes of perfect produce in the kitchens and dining rooms of the finest restaurants around the globe. At CVI, Simpson’s epicurean curiosity explores all boundaries as he directs one of the most prestigious kitchens in the country.