Draft:Patrick Jamon
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Patrick Jamon | |
|---|---|
Chef Patrick Jamon concentrating on his art Credit...2019 Sean Davis for The New York Times | |
| Born | |
| Spouse | Tasia Jamon |
| Culinary career | |
Current restaurant(s)
| |
Previous restaurant(s)
| |
| Website | Www.VillaDeevena.com |
Chef Patrick Jamon
Master of French Cuisine with a Global Footprint
Born on March 31, 1955, in Valence, France, Chef Patrick Jamon began his culinary journey at the early age of 14. He got his start in the kitchen of Maison Pic, one of France’s legendary establishments, under the guidance of the renowned Chef Jacques Pic. From 1969 to 1971, Patrick honed his skills in the demanding world of French haute cuisine.
After his formative years in Valence, Chef Jamon moved to Paris, where he worked intermittently from 1971 to 1977 at the prestigious Le Vivarois with Chef Claude Peyrot, a leading figure in French gastronomy. During this time, he also collaborated with Chef Marc Meneau at L’Espérance, a celebrated three-Michelin-starred restaurant, further refining his technique and vision.
In 1981, Chef Jamon relocated to the United States, bringing the elegance and precision of French fine dining to Los Angeles. He opened Les Anges, a French restaurant on Pacific Coast Highway in Santa Monica, where he introduced refined French cuisine to a new audience.
In 1988, Chef Jamon spent a year in Hawaii at the Naneloha resort where his talent caught the attention of David Murdock, then-owner of the island of Lānaʻi. Impressed by Jamon's culinary mastery, Murdock selected him to lead the kitchen at the exclusive Regency Club in Los Angeles—a private dining club where Chef Jamon cooked for many U.S. president from 1989 to 2009, among numerous dignitaries and celebrities.
In 2009, seeking a new chapter, Chef Jamon embarked on an adventurous drive to Costa Rica in his Toyota Land Cruiser. There, he established Villa Deevena, a culinary oasis near the Pacific coast. The restaurant quickly gained international acclaim and was even featured in The New York Times for its exquisite French-inspired cuisine and serene tropical setting.
With a career that spans Michelin-starred kitchens, elite private clubs, and international acclaim, Chef Patrick Jamon stand's as a true ambassador of French gastronomy, blending classical technique with global influences and an unwavering commitment to excellence.
Early life
[edit]Patrick Jamon was born in Valence, Drôme and started working in kitchens at the age of 14. He attended culinary school in Paris before meeting and marrying his wife, Tasia Jamon.[1]
Career
[edit]Jamon apprenticed at Pic under chef Jacque pic and before becoming a chef cuisinier under Claude Peyrot[2] at Le Vivarois in Paris.[3][4] Jamon left Le Vivarois and immigrated to the United States in 1981, aged 28,[5] with $500 to his name and no knowledge of English. He started working at the high-end restaurant Les Anges in Los Angeles, where he managed its kitchens and was a partner.[3] He has served dignitaries and presidents at the Regency Club in Westwood. By 1982, Les Anges was considered one of the top restaurants in the city.[6]
In 1987 he moved his family to Hawaii to work as the executive chef at the Naneloha resort hotel.[7] At the time of his departure from Los Angeles, the Los Angeles Times lamented the city's loss of what the paper considered "one of Los Angeles' most talented French chefs".[7] Les Anges was noted as being defunct the following year.[8]
The Jamon family fell in love with Costa Rica on surfing trips in the 1990s and decided to relocate to the island in 2008, where he opened his own restaurant called Villa Deevena the following year.[1]
References
[edit]- ^ a b Willoughby, John (2019-03-14). "A Chef's Dream Villa in Costa Rica". The New York Times. ISSN 0362-4331. Retrieved 2025-06-15.
- ^ "Article clipped from The Los Angeles Times". The Los Angeles Times. 1981-09-13. p. 403. Retrieved 2025-06-15.
- ^ a b "LES ANGES, THE 2ND TIME AROUND". Los Angeles Times. 1986-12-07. Archived from the original on 2022-11-25. Retrieved 2025-06-15.
- ^ Dwan, Lois (June 9, 1985). "Climbing the Mountain at Les Anges". The Los Angeles Times. p. 409. Retrieved 2025-06-15 – via Newspapers.com.
- ^ Kalter, Suzy (1982-06-27). "The Restaurant Wars". The Times-Herald. p. 72. Retrieved 2025-06-15 – via Newspapers.com.
- ^ "Do The Town with Gault-Millau". The Los Angeles Times. 1982-10-26. p. 60. Retrieved 2025-06-15 – via Newspapers.com.
- ^ a b "Les Anges Chef Trading L.A. Smog for Island Trade Winds". Los Angeles Times. 1987-11-22. Archived from the original on 2020-09-11. Retrieved 2025-06-15.
- ^ "From the Chefs at Ma Cuisine Who Brought Luster to the Food Scene". Los Angeles Times. 1988-11-10. Archived from the original on 2025-06-14. Retrieved 2025-06-15.