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Open Daily 7am – 10pm
Happy Hour 4 – 7pm daily
|Breakfast: 7 – 10am
Lunch: 11am – 2pm
Dinner: 4 – 10pm Mon – Thurs.
|1651 Tiburon Blvd.
Tiburon, CA 94920
Jamie Prouten, Executive Chef
The LodGe at Tiburon: Tiburon Tavern
Jamie Prouten joined The Lodge at Tiburon in 2011 as Executive Chef of the Tiburon Tavern. Recognizing his love for the restaurant industry at a young age, Prouten brings more than 15 years of culinary experience and knowledge to the table, having most recently helmed the kitchen of Rotisserie & Wine, part of the well-known Tyler Florence Group, in Napa. His passion for food paired with his adventurous nature in the kitchen goes hand-in-hand with the fresh and sensory experiences synonymous with The Lodge at Tiburon.
Prouten grew up in Union Springs, NY near the Finger Lakes region of the state. Having no prior experience in the food and beverage industry, he enrolled in a local culinary program on a hunch. Prouten received his degree in Culinary Arts and Service Management from Paul Smiths College. While a student, Prouten spent three months cooking in the Loire Valley of France. Shortly thereafter, his talent and skills advanced rapidly and he was offered an instructor’s position in France on behalf of Paul Smiths College. Eventually he made his way back to the states and attracted to the west coast by its abundance of fresh, local ingredients and the farm-to-table dining approach. Settling in California in 2004, Prouten took on the position of Executive Sous Chef at the luxurious Napa Valley retreat, Carneros Inn. While in residence, he also helped open the lively Boonfly Café and FARM. Continuing to excel in the region’s dynamic culinary scene, Prouten transitioned to the historic Aetna Springs as their Executive Chef in 2008. Known for its legendary golf course, Prouten matched the quality of the course with his inspired culinary delights at the private Clubhouse. For Prouten, his location provides numerous opportunities to shop at local farmers markets, visit the Ferry Building in San Francisco for inspiration and work with local farms including Lucky Dog Ranch, Mary’s Chicken and Laura Chenel. Building a one-on-one relationship with farmers who care about their produce supplies him with ingredients that have been picked at the peak of the season making his culinary concepts come to life at the freshest point possible.