"I am rarely satisfied and constantly looking for ways to improve."
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 age of 23. During his tenure at Highlands, the restaurant reigned as Gourmet magazine’s No. 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.
"My culinary voice is constantly evolving," he says. "It is largely defined by my background, growing up in the south, and a passion for fresh, seasonal and uniquely Southern ingredients."
Awards and Honors
- First two-time "Chopped" champion
- Chef de cuisine, Alabama’s Highlands Bar & Grill
- Sous chef, Daniel
Specialties / Areas of Interest
- Culinary research & technology
- Sous vide
- Sous Vide 101
- Flavor Matrix
James Briscione on the Blog
- Three Delicious Ways to Watermelon — All Summer Long
- This Cookbook Has Flavor Pairings Down to a Science
- How to Find the Grain and Slice Steak Like a Chef
- Super Bowl Training Camp: The Ultimate Make-at-Home Chicken Wings
- The Perfect Fried Chicken Sandwich
- Exploring the ICE Culinary Technology Lab, Part II
- Cooking with Fire