Executive Chef Jamie Parsons started out in the kitchen at the age of 15 in his home state of Delaware. After dabbling in several different fields (including Massage Therapy and X-Ray Tech) and a stint in the Army, Jamie moved to Boston where he decided to pursue his original passion- cooking.
After a year at Johnson & Wales, he worked at the famed White Barn Inn in Kennebunkport, ME for the summer. After finishing culinary school at Newbury College in Boston, he quickly secured a job at Todd English’s Olives in Charlestown, and then went on to manage the kitchens at English’s Figs, Bonfire, and Kingfish Hall.
Jamie feels he has found himself a home here, literally, as he moved to Concord recently, and in the welcoming environment he has found at Trail’s End. He knew he wanted to commit to the growing restaurant group and helped open Lincoln Kitchen in February 2017. In line with the restaurants’ philosophy of supporting local farms, he’s developed relationships with farmers in Concord and Lincoln, using their produce and meats in both restaurants.
In his free time, Jamie likes to spend time with his kids and attend live bluegrass shows.