Jennie Printz has more than 15 years of experience working in the restaurant and hospitality industry.
Printz first joined Cameron Mitchell Restaurants in 2000, where she worked as a line cook and sous chef at Martini Modern Italian for three years before moving to New York City. There, she attended The French Culinary Institute and graduated with honors while working as the sous chef at D’Artagnan under Chef/Owner Ariane Daguin and Executive Chef Pascal Condomine. Over the next decade Printz honed her skills under some of the city’s best chefs working in the industry like Payard’s Bistro (Chef/Owner Francois Payard and Executive Chef Philippe Bertineau), Le Cirque (Chef Pierre Schaedelin), and Allegretti (Chef/Owner Alain Allegretti). She also enjoyed learning the art of kosher cooking while working as a private chef to a prominent New York City family.
In 2013, Printz returned to Columbus and rejoined the CMR family where she worked at M at Miranova and The Guild House. She currently serves as Cameron’s American Bistro’s executive chef.
If you were to visit Printz at her home, you would most likely find duck fat, bottles of Bordeaux, and a well-seasoned pan in her kitchen.
Her advice to those interested in pursuing a career as a chef in the restaurant and hospitality industry is to never stop learning and proper technique is everything in the kitchen.
When she isn’t in the kitchen, Printz enjoys running and has completed dozens of half and full marathons, including the 2011 ING New York City Marathon. She also enjoys gardening with her husband Mat and playing with her dogs Bubba, and Jinx.