Trey LamontTrey Lamont

Born and raised in Seattle, Trey Lamont knew from a young age that he wanted to be a cook, his passion sparked by early experience in his grandmother’s kitchen. Today, he is the owner and head chef at Jerk Shack, a Caribbean restaurant praised by the Seattle Times, Seattle Magazine, and Zagat for its bold, authentic flavors and warm hospitality. The menu is inspired by Lamont’s Jamaican heritage, with a focus on made-from-scratch cooking using house-ground spices, smoked and fried to perfection.  Lamont began his career working as Head Kitchen Chef for acclaimed chef Thoa Nguyen and then as a private chef, before launching Papa Bois, the food truck predecessor to Jerk Shack. Lamont received his formal culinary training at Le Cordon Bleu College of Culinary Arts, building on his experience in the kitchens at The Sheraton and Wild Ginger.