MGM National Harbor - National Market - Executive Chef Jamie Knight Bio

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National Market
Jamie Knight
Executive Chef
Jamie Knight is the executive chef at National Market, a food market featuring ten unique venues that offer approachable cuisine at affordable prices, along with an open floor plan that allows guests to explore the culinary epicenter at their leisure. Knight’s background working with diverse cuisine and serving an international clientele allows her to bring authentic flavors and techniques to the venue’s impressive counters.

Knight started her culinary journey in Las Vegas at Le Cordon Bleu College of Culinary Arts. Her first job was as a lead line cook at Martinis where she trained new staff members, assisted in creating dessert selections and prepared menu items for all services. In August 2010, she accepted a lead line cook position at Trump International Hotel where she executed dishes throughout multiple stations, created daily specials and helped train and develop new staff members.

In 2011, Knight transferred to Caesars Palace to be on the opening team for Central, a restaurant concept by legendary chef Michel Richard. As a sous chef she was responsible for creating new menu items, preparing guest orders and training team members. This experience helped to incorporate new techniques into her cooking and to combine different cuisines to develop a unique cooking style. Two years later, she became sous chef at STACK at The Mirage Hotel & Casino. It was here that Executive Chef Jordan Hoffman defined Knight’s culinary skills by allowing her to oversee all aspects of preparation, including the use of locally sourced ingredients in new dish creations.

Knight’s first role as executive sous chef came in April 2014 when she accepted the position at Portofino at The Mirage. Here she worked under Executive Chef Michael LaPlaca creating Italian cuisine with a modern twist. While at Portofino, she established dining promotions to increase traffic to the restaurant such as exclusive nightly specials and creative dishes that made their way on to the menu. Knight believes Portofino allowed her to grow more as a chef than any other career opportunity due to the intimate kitchen setting and the increased level of responsibility LaPlaca placed on her from the start.

At National Market, Knight takes her culinary expertise and aims to craft dishes using the freshest ingredients that appeal to all tastes. She strongly believes in building a work environment in which her chef team is constantly learning from one another so they can collaborate to deliver the best guest experience possible.


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