Chef Jaimie Lindberg

Pastry Chef, Weekapaug Inn

Cooking for you at The Relais & Chateaux Gala and Harvest Party—NOLA

Chef Jaimie Lindberg attended the Culinary Institute of America where she received her Associate’s Degree in Baking and Pastry Arts. After trying out a career in psychology, she made the bold decision to follow her true passion. The rest was history.

Chef Lindberg spent several months working under Chef Cesar Barachina at L’Auberge Dulac in Louisiana before she returned to her Northeast roots to refine her cake decorating skills at a small bakery in Connecticut. Shortly after, she took the lead pastry position at the New Haven Long Club.

Chef Lindberg now heads the pastry program alongside Executive Chef Jennifer Backman at Weekapaug Inn, a Relais & Châteaux and Forbes Four-Star property, in the cozy village of Weekapaug, Rhode Island. Jaimie focuses her cuisine around developing both well-balanced and unique flavors while highlighting her use of classic technique and fresh, local ingredients.

Weekapaug Inn, Westerly, Rhode Island

Reopened in fall of 2012 after a $20 million renovation, the Weekapaug Inn is located in the peaceful community of Weekapaug, Rhode Island, with sweeping views of Quonochontaug Pond, and the Atlantic Ocean just beyond. Inspired by classic Cape Cod style, the building is covered with red-cedar shingles, accented by dark brown trim and red shutters. The property features 27 guestrooms and four Signature Suites, with farm-to-table, fine, and casual dining restuarants, and boutique event space. In January 2013, just three months after opening, the Weekapaug Inn was invited into the prestigious Relais & Châteaux Association and in 2015 the Inn was awarded the Four-Star designation by Forbes Travel Guide.