Rising Star Chef Jaime Young of Sunday in Brooklyn - Biography

Brooklyn, NY

January 2017

Sleeping in front of the television is not something often cited as infl uential. But for Jaime Young, falling asleep to “Jacques & Julia” at his grandmother’s house in Fort Lauderdale, Florida, was a sort of inception. A Long Island native, Young jump-started his career with a degree in culinary nutrition from Johnson & Wales University. Fresh out of school he was thrust into the world of fine dining in Daniel Humm’s Eleven Madison Park. After a year working his way through the kitchen, and a few stops at Grayz and Ten Downing, he relocated to Cambridge, Massachusetts, to work for Tony Maws at Craigie on Main. There, he began to develeop his style with an unwavering commitment to quality, technique, seasonality, and deliciousness.

Young returned to New York in 2013 to join the kitchen at Atera, cooking with another mentor, Matthew Lightner, and working his way up to chef de cuisine. Young learned to apply modernist techniques and abstract thinking to seasonal and local ingredients, helping maintain the restaurant’s two Michelin stars during his three-year tenure.

After years in fine dining, Young wanted a change. In 2016, he teamed with EMM and Major Food Group alums Todd Enany and Adam Landsman to open Sunday in Brooklyn. The all-day restaurant boasts an open kitchen, coffee counter, wood-burning oven, and market, engaging a new paradigm for the casual eatery, and reconceiving the possibilities of laid back, chef-driven cooking.