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Poe & Co. Folk Foods
Two Chefs, One Shared Love of Food and the Outdoors
Jamie and Jayson Poe, Michelin-trained chefs with a passion for outdoor adventure, found camping food stuck between uninspiring convenience and time-consuming prep. Refusing to accept bland, processed meals, and rehydrating animal chunks with water, they created Poe & Co. Folk Foods: gourmet, plant-based camping meals that deliver restaurant-quality flavors to the great outdoors.
In 2015, Jamie and Jayson met, and together, they had the vision of creating a business that blends their passions of both food and family. They currently own and operate Poe & Co., a Santa Barbara based boutique catering and meal delivery company. They have two young kids who they take camping whenever they have a chance.
Jamie Poe
Originally from Los Angeles, Jamie Poe attended The Culinary Institute of America in Hyde Park, New York. After graduating in 2005, she moved to New York City and cooked at Danny Meyer's Union Square Cafe and Michelin-starred Gramercy Tavern. Since then, she has worked as a Private Chef in New York City, The Hamptons, Los Angeles, Silicon Valley, and Santa Barbara. Jamie also managed a boutique olive oil company in the Napa Valley and has contributed to multiple cookbooks and online publications. You can find her hiking, camping, at the beach, in the mountains, or wherever the next adventure awaits.
Jayson Poe
Born and raised in Livingston, New Jersey, Jayson Poe is a graduate of Tulane University and New England Culinary Institute. He externed at three Michelin-starred Restaurant Daniel in New York City under Chef Daniel Boulud, then moved to California. He worked in Lake Tahoe at PlumpJack and The Wild Goose, was Sous Chef of Michelin-starred Solbar in the Napa Valley, and Restaurant Chef of The Four Seasons Hotel Santa Barbara. He is an avid mountain biker and spent many years skiing Squaw Valley and Alpine Meadows.