After a period studying for a law degree, followed by a year working for an NGO in South India, Jaime embarked on his culinary career in 2004. His first position at The Waffle House, Norwich, followed by working with Chef Dugald Patten, paved the way for his future career in London.


Jaime’s interim kitchen adventures encompassed everything from baking 2000 loaves of bread a day at Metfield artisan bakery, consulting for several boutique hotels and catering outfits, and running a seasonal dessert production company. His first big break came working under Marcus Wareing and Gordon Ramsay in the multi-Michelin-starred Pétrus in The Berkley Hotel, Knightsbridge.


Returning to Norfolk, he joined the team as Pastry Chef at the Michelin-starred Morston Hall under Galton Blackiston and Richard Bainbridge. He then returned to London and joined Yotam Ottolenghi and Sami Tamimi in their flagship Islington restaurant, Ottolenghi. He was then invited to relaunch Made In Camden where he opened as Head Pastry Chef in 2010.


In 2011, he joined American celebrity chef Judy Joo and relaunched the iconic Playboy Club in Mayfair London as Head Pastry Chef. He collaborated with her on many projects including American Iron Chef, her FoodNetwork television show "Korean Food Made Simple" and on several trips to Korea, Japan and Hong Kong. In 2014, along with Executive chef Andrew Hales, they founded and launched Jinjuu London, which Jaime headed up as Head Chef and Executive Pastry Chef for the Jinjuu Group. A year later they launched Jinjuu in the Lan Kwai Fong district of Hong Kong.


In 2016, Jaime left London to persue his own business opportunity in Norwich with his gorgeous American wife Stephanie and their beautiful daughter Ella. They hope to launch Figbar in June 2016. Watch this space.






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