Chef James Bucklew

I am a Professional Chef with 27yrs. I trained under Marriot Atlanta's Executive Chef Tony Ragozzine for 2-1/2 years in Georgia 1998-2000 being Classically trained in Italian, and French Cuisine as well as a Baker and Pastry Chef. I have been back to The Valley since. I've had the pleasure of working with, and training under some of the best Chefs to ever hit the state including the late great Jimmy Cheffo at Anthony's on the River. I was the Sous Chef at The B&O Station, and lead Sautee at Cafe' 422 between 2000-2003, and from March of 2003 until recently have had the pleasure of working for and with Rachel's Westchester as Sous Chef up to 2010, and as Head Chef 2010 - present where amongst other accomplishments I was blessed to have been awarded Best of The Best of Austintown eight of eleven years. I currently own and run my own Catering Company Buck Nasty’s Blues & B.B.Q., just recently finished my first book Buck Nasty’s Blues & B.B.Q: The BUCK-ssentials, Started a Podcast Buck Nasty’s Blues & B.B.Q: A History of Smokey America, and started offering my services as a Personal Chef, Culinary Consultant, and Cooking Classes.