Following her training in Culinary Arts at the prestigious French Culinary Institute in NYC, Chef Jamie has cooked in a variety of top restaurants. She discovered her love for catering and event planning when she began managing backstage hospitality and dinner for musicians on tour and then later for their weddings which sparked her love for planning and catering weddings on the Big Sur coast. Jamie learned the fun way how to create a stellar meal and vibe to the stars by embracing seasonal, local, wild produce. Her work as head pastry chef at the Post Ranch Inn for 5 years helped her to develop an extensive knowledge of wedding cake design. Wedding planning, wedding rentals and design are all part of the Sea Stars package. Jamie has run Sea Stars Catering since 2007. She is now focusing on creating menus, booking and planning the events and has recently partnered with Chef Paul Corsentino who is acting as Chef at most of the events

Paul Corsentino, Executive Chef, brings more than a decade of cosmopolitan big city experience to the iconic rustic setting of Big Sur and Monterey Bay. With an honest and bucolic approach to coastal American cooking, Corsentino works closely with local foragers, fisherman and farms to infuse authentic ingredients from the surrounding coastal landscape into his always-changing menus.

Most recently, Chef Corsentino was the Executive Chef at The Sur House Restaurant at Ventana Big Sur, where he found a passion for local ingredients from Big Sur and the Monterey Bay as well as the Central Coast.

A native of Illinois and graduate of the California Culinary Academy in San Francisco, Corsentino began his culinary career in 2002 at the nationally acclaimed MK in Chicago where he was Chef de Partie at this New American restaurant. He then headed east, serving as Chef Tournant at Bouley in New York City where he worked closely with Cesar Ramirez, an innovative chef whose use of French techniques helped Corsentino cultivate and refine what would become his own trademark style.

Subsequent positions included Executive Sous Chef at Rouge Tomate on the Upper East Side where Corsentino created truly seasonal fare with locally sourced products and then Chef de Cuisine at Dumont in Brooklyn’s vibrant Williamsburg neighborhood where he created elevated American-style comfort food.

Corsentino’s final stint in New York, before moving to the west coast, was as Executive Chef of The National at The Benjamin Hotel in New York City. He worked with celebrated chef and restaurateur, Geoffrey Zakarian, who was an influential mentor.

Corsentino has proven he can handle the heat in the kitchen, having assisted Zakarian in winning the fourth season of Food Network’s “The Next Iron Chef, Super Chefs” in 2011 and making multiple appearances alongside Zakarian on “Iron Chef America.” Corsentino has also appeared on “Simply Ming” cooking alongside Ming Tsai showcasing the flavors of Monterey Bay.

Corsentino is a regular participant in Pebble Beach Food and Wine Festival and has participated in many other dining festivities. Chef Corsentino currently resides in Seaside, California, with his wife Amarisa and son Rocco. He enjoys running and hiking when not creating in the kitchen.