Chef James graduated from the Culinary Institute Of America and have worked in a variety of restaurants, catering companies and hotels since the early 1990’s. One of the highlights of his career was teaching a dishwasher all the stations of the kitchen for months and he helped mold him and became his sous chef. Chef James got most of his cooking experience at the Marriott Marquis in Times Square where we would regularly serve 1200 customers for dinner.
His culinary style has a very simple philosophy: shop at the market, buy the freshest ingredients and bring it to the table with minimum fussiness. Fresh speaks best!! Always work with the seasons.
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