The Chef
Chef James Dean Leeming
Growing up in Managua, Nicaragua, the eldest child of a New Orleans United States diplomat and a Nicaraguan mother, Chef James Leeming is far from the place where he spent his youth. Born November 9th, 1960 and named James Dean Leeming, after his father’s favorite American actor, James’ love of food and cooking began as early as he can remember. His parents’ love of food inspired his interest in cooking and enabled him to gain first-hand experience not only with spices, herbs and products indigenous to Central America, but North American ones as well.
While cooking remained his primary interest, upon finishing high school, James followed a more traditional school route and enrolled in the School of Architecture at the University of Mexico in Mexico City. In 1980, after spending two years at university, the family was forced to flee to the United States to avoid the violence of the ensuing war. James’ father’s family roots were in New Orleans and made the city the natural choice of residence.
Upon arriving in the Crescent City, James had two goals: the first to master the English language and the second to become a chef. In pursuit of these goals, James took a job in a local Mexican restaurant and enrolled in the English as a Second Language program at the University of New Orleans. After one year at the restaurant, James took a job as a food runner at Commander’s Palace. Catching the eyes of management with his hard work, natural ability and dedication, James quickly moved up the ranks to kitchen manager.
Soon after being promoted to kitchen manager, James once again caught management’s attention, this time Chef Emeril Lagasse, then Executive Chef of the restaurant. Emeril spotted James’ potential in the kitchen and immediately moved him to the cooking side of restaurant operations. James cooked under chef Emeril for seven years, working every food station in the restaurant. He continued to work another five years, moving up to the position of Garde Manger, under Executive Chef Jamie Shannon. James acknowledges both of the men, as well as Palace Café Executive Chef Gus Martin and Executive Chef Frank Brigtsen of Brigtsen’s as his culinary mentors. He also credits Dick Brennan as a role model. “Mr. Dick was always around the line with 40 teaspoons tasting everything… continually coaching and holding us to the highest standards,” states James. During his time at Commander’s Palace, James learned vital cooking techniques, increased his knowledge of local products and ingredients and realized his love of Creole cooking. In addition to earning his “culinary degree,” James also mastered the English language.
In 1994, after 13 years at Commander’s Palace, James went to work with mentor Frank Brigtsen as Chef de Cuisine at Brigtsen’s. From Frank, James learned the organization and leadership skills necessary to lead and direct an efficient and productive kitchen, while at the same time developing and perfecting his Creole cooking and creative style. During his tenure with Frank, James also gained national exposure by orchestrating the restaurant’s two James Beard house dinners at the James Beard Foundation in New York City, New York.
James’ history with the Brennan family, his culinary experience and essential leadership skills made him the natural choice for the position of Executive Chef of Dickie Brennan’s Steakhouse. Dickie Brennan said, “James’ love of cooking and food, combined with his ability to lead by example and his expertise in the Creole cooking style, make him the perfect chef to add the ‘New Orleans touch’ to our steakhouse.”
In 2003, Chef James joined the family at Dick & Jenny’s as Chef de Cuisine under owner/Chef Richard Benz. After Hurricane Katrina ravaged New Orleans and Dick & Jenny Benz sold their restaurant to previous employees, James stepped up to the Executive Chef role and has continued to create recipes that make the food better than ever. His loyalty and charisma come through in all dishes, making Dick & Jenny’s one of “America’s Top Restaurants” as rated by Zagat in 2007.
As the executive chef of Dick & Jenny’s, James is in the prime of his life. In his spare time, he enjoys spending time with his wife Heather and son Kobe, cooking at home and adding to his collection of over 3000 personally illustrated menu ideas.