JAMIE VINCENT BORDONARO - SOUS CHEF
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Jamie Vincent Bordonaro's previous experience includes three years as the Sous Chef at Millwrights Restaurant in Simsbury, CT, where he oversaw the execution of upscale local New England cuisine, led by Chef Tyler Anderson. A graduate of the Culinary Institute of America, Jamie completed a culinary externship with Picholine Restaurant, gained 1 year of invaluable experience at Bouley followed by three years at the illustrious Le Bernardin under the tutelage of Chef Eric Ripert. A Bachelor's degree from Central Connecticut State University also helped to enrich his literary prowess which fortifies the culinary concepts of his self-published cookbook Pursuit of Passion.

Jamie credits his grandmother, Concetta Bordonaro, born in Siracusa, Sicily for teaching him the lesson that the amount of love one has for the people they cook for is a fundamental ingredient to creating perfection on a plate. Growing up in an Italian family, the dinner table was host to many joyous occasions. Holiday and birthday celebrations meant incredible meals, planned and prepared by his incredibly gifted and generous grandmother. The development of an emphasis on connecting family and community at the table was a powerful influence on his decision to pursue cooking as a profession.

 

 

TIMOTHY DATCHUCK - SOUS CHEF

Timothy Datchuck is a Connecticut native from Meriden. He attended the Hartford Art School with a concentration in photography. Being fascinated with Italian culture and food, he studied Italian art and culture for a semester at Studio Art Centers International in Florence, Italy. And that is where his love and passion for European cuisine began.

He returned to Florence to study, this time at Apicius: The Culinary Institute of Florence, where he learned to create desserts and traditional Italian cuisine. Timothy lived in Providence, RI for 15 years, fine tuning his skills in various high-end establishments. He was Sous Chef at Trattoria della Nonna for 8 years where he explored old world Calabrian cuisine from charcuterie to cannoli, the first course to the last. For 5 years Timothy worked at Cafe Nuovo, an upscale European restaurant nestled within Waterplace Park. There he worked the sauté line and collaborated with Chefs to frequently develop new menu items.

Upon returning to Connecticut, Timothy arrived at Artisan at the Delamar West Hartford. He makes a contribution to the production of Artisan's fresh pasta on a weekly basis. Timothy enjoys collaborating and working alongside such a wide array of talent and passion within the Artisan kitchen.