Career
He was nominated in 2012 and 2013. Before he found success as a chef, he was described as a CTHC, "Connecticut punk-rock kid, straight-edge and vegetarian." After culinary school he travelled and staged and at one point "his boss threatened to fire him if he didn’t start eating animals."
He earned a Culinary Arts degree from The Art Institute of Fort Lauderdale at age 19. He travelled and staged, landing in Hartford, before settling in Boston.
He has worked in Peking Tom"s, Pigalle, Andy Husband"s Tremont 647, and Eastern Standard.
In 2007, Oringer hired him to "head up the kitchen" at KO Prime. His work was noticed and "the Improper Bostonian named Bissonnette “Rising Star Chef” and KO Prime “Best New Restaurant.”" In 2014 his first book, The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home, was published by Page Street Publishing.
