Born and raised in Thibodaux, Louisiana with a deep “Southern” heritage and inspiration.
His first-generation Grandfather was born in San Marino, Southern Italy.
James' first entrance into the "Food World" was a fifth-grade Cookbook Project. True to his roots- he cooked shrimp fettuccini, showcasing local Gulf Louisiana seafood and classic Italian ingredients.
James discovered that he loved cooking for his Tulane fraternity brothers. He enjoyed it and felt it "made people happy."
James graduated from Chef John Folse Culinary Institute at Nicholas State with a BA in Culinary Operations. James came to Dick & Jenny's in 2013 .
Chef James is committed to creating food with authentic, natural flavors.
He likes food to taste "clean" and enjoys his "garlic". He is a Chef that appreciates seasonal specialities.