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.