Bill Russell-Shapiro, Proprietor
Jamie Lauren, Executive Chef
Eric Vreede, Development and Operations Manager/Wine Director
Jeff Hollinger , General Manager




Jamie Lauren, Executive Chef

Jamie Lauren is the new executive chef of Absinthe Brasserie & Bar. Ms. Lauren’s background in the culinary arts started at a relatively young age when she would spend evenings with her parents in the kitchen of their New York City apartment and help them with dinner. At the time, she had no idea that being a chef would be her ultimate life goal. From her humble first efforts mixing meatloaf and frying chicken cutlets, she morphed into a San Francisco Rising Star Chefs (SF Chronicle 2005).

Growing up in New York, Ms. Lauren had the opportunity to dine out at some of the world’s best restaurants starting at a very young age. As a result, she was exposed to flavors and techniques with which most children never get the chance to become familiar. After falling in love with food, it became apparent that the hospitality industry was in her blood.

As an honors graduate of the Culinary Institute of America, Ms. Lauren worked with many celebrity chefs in the past including Anita Lo (of Annisa, NYC), Lance Dean Velasquez (of Bendean, SF) and Jean Michel-Bouvier (of L’Essentiel, Chambery, France). She credits these three chefs with teaching her how to meld exotic flavors and ingredients.

When asked about her working style and leadership role on her staff, Lauren says; “I treat them how I would want to be treated. No yelling, and a little dancing in the kitchen. Oh, and we burn incense to ward off the bad spirits.” This style is surely reflected in the Lauren’s final product. Lauren explains that her food “looks good and it tastes good, but not so good that you find yourself afraid to touch it. It’s accessible, meaning people aren’t scared of it or afraid to try what’s on the menu. I’d like to believe that it’s special because a lot of my love goes into each dish.”


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