Director of Culinary Development
James Briscione began his culinary adventures as a dishwasher at a brunch joint on Pensacola Beach and never looked back. Passing up a college football scholarship to spend more time in the kitchen, he worked his way up the line at Alabama’s Highlands Bar & Grill under James Beard award-winning chef, Frank Stitt, achieving the rank of chef de cuisine at the incredible age of 23. During his tenure at Highlands, the restaurant reigned as Gourmet magazine’s #5 restaurant in the nation. From there, James took on New York City as the sous chef in Daniel Boulud’s private dining room at Daniel. Since joining the Culinary Arts faculty at ICE, James has become a nationally recognized expert in sous vide and other modernist cooking techniques. Among his various media appearances, James is known for becoming the first-ever two-time Chopped champion.
James says, “My culinary voice is constantly evolving. It is largely defined my background, growing up in the south and a passion for fresh, seasonal and uniquely southern ingredients. But I am rarely satisfied and constantly looking for ways to improve. My mind runs endlessly searching for methods, techniques or styles to explore. I push my students to always find ways to improve — whether it's their organization and discipline in the kitchen or simply the food they produce.”
Read more about Chef James
Meet Chef James
Food, Fire and Football: The New York Jets Tailgating Series
IBM & ICE: The Future of Culinary Innovation
Advanced Culinary Studies with Chef James