Jamie Knott

Chef

Most recently a corporate executive chef with Esquared Hospitality, which runs the BLT restaurants; executive chef of Terrance Brennan’s Artisanal, New York’s Empire Hotel and China Grill, helped open Fascino in Montclair as chef de cuisine, graduate of the New York Restaurant School.

Chef Jamie Knott uses only Prime dry-aged beef, the freshest line-caught, sustainable seafood, and local organic produce whenever possible. The menu changes twice seasonally and utilizes ingredients at the peak of their freshness.