Director of Culinary Development
James Briscione began his culinary adventures as a dishwasher at a brunch joint on Pensacola Beach and never looked back. Briscione passed up a college football scholarship to spend more time at Greenmarkets and in kitchens. He quickly graduated from biscuit making to working for James Beard award-winning chef, Frank Stitt, at Highlands Bar & Grill in Birmingham, Alabama, eventually becoming Stitt’s chef de cuisine. He then moved to New York City and became a sous chef in Daniel’s private dining room. On Food Network’s Chopped, Briscione walked away the first-ever two-time champ.
Briscione currently teaches in the career Culinary Arts program at ICE. After training with European masters in sous vide cooking technique in Venice, Italy in the spring of 2011, he began developing ICE’s premiere sous vide, low-temperature cooking and hydrocolloids classes. He 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