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A culinary and writing professional with a Masters Degree in American food culture, San Francisco Bay Area Private Chef James previously worked as a chef instructor at Le Cordon Bleu in Chicago, as a private estate chef in France, and as an award-winning pastry chef at the Resort at Squaw Creek. Chef James’s uniquely diverse gastronomic experience reflects both a deep and a broad professional knowledge of savory, pastry, and wine, all of which he incorporates into comprehensive dining experiences for our private clients. As part of his culinary commitment to local and regional farmers and ranchers, Chef James is also a consulting chef to Magruder Ranch Meats in Potter Valley, CA. When he is not cooking, he enjoys culinary travel, spending time with his wife, and playing a round or two of golf.
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