Welcome Chef Gallimore
Phoenix, Arizona (April 9, 2014)
Bluewater Grill Phoenix has chosen a new, locally trained executive chef to help lead its ongoing transformation into the Valley’s leading premium quality seafood restaurant, combining Arizona’s freshest sustainable seafood with a growing, chef-driven menu of appetizers, small plates, entrees, signature dishes and sushi.
Jamie Gallimore has assumed the helm of the kitchen at the Camelback Corridor restaurant following close to two decades of culinary experience in Phoenix and Hawaii. As executive chef, he will be responsible for expanding Bluewater Grill’s culinary vision and local customer base by developing signature new recipes and directing the restaurant’s monthly series of seafood tasting and wine-pairing events.
Gallimore will work with Jeff Martineau, Bluewater Grill Phoenix general manager, and replaces Andrew Capek, who left the restaurant to become executive chef of FireRock Country Club in Fountain Hills, Arizona.
“We’re delighted to welcome Chef Jamie to help lead Bluewater Grill’s continued evolution into a true premium seafood destination,” explained Jimmy Ulcickas, co-owner and co-founder of the five-restaurant Bluewater family. “His combines a love of seafood with a flair for Southwestern cuisine and Pacific Rim, French and Mediterranean experience to give us a new level of culinary fusion and experimentation.”
A graduate of the Scottsdale Culinary Institute, Gallimore worked as a saucier and production chef at Royal Palms Resort and Spa in Phoenix before becoming executive sous chef of Lon’s at the Hermosa Inn in Scottsdale. He also was associated with Javelina Springs Restaurant & Bar in Glendale and most recently Café Allegro at Phoenix’s Musical Instrument Museum as sous chef.
A native of Schaumburg, Illinois, near Chicago, Gallimore lives in Phoenix.
Come in, get hooked
Bluewater Grill Phoenix
1701 East Camelback Road
Phoenix, AZ 92591
602 277 3474