CHARLOTTE, N.C. — Jamisen Booker, chef de cuisine at The Asbury (the modern Southern restaurant at the historic Dunhill Hotel in uptown), competed on Food Network’s hit show “Chopped” on Tuesday April 9. Jamisen participated in an episode called “Trash into Treasure,” taking on ingredients that would usually be thrown away in hopes of turning edible trash into culinary treasure. Jamisen sailed through the first round making an Arugula Salad with Bourbon & Sriracha Shrimp.

Prior to joining The Asbury, Jamisen was Chef de Partie at Leah & Louise, working under James Beard Award-nominated chef Greg Collier for two years and executive chef at Weathered Souls Brewing Co. He also worked in the kitchen of Ryan Allen at Barrister’s at The Esquire Hotel in Gastonia.

Born and raised in Charlotte, Jamisen’s love of food came from his father. He began cooking as a teenager. Jamisen spent three days in New York City filming this episode of “Chopped.”

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