Chef James Pearce

I am professional chef over 38 years experience, I graduated from Scottsdale culinary Institute in 1996 prior to that. I had already been the executive chef for the San Diego Padres spring training two years in a row. I have to graduating from Chef school. I took a job in Lake City Colorado as an executive chef at a seasonal lodge. Then I went to work at Bluewater Casino in Parker, Arizona for the next two years. I moved back to Texas and worked for Saint Edwards University for a short stent as the executive sous chef when I left Saint Edwards University I went to work for a company and Bryan College Station called global through global. I was one of five chefs on tour for the next seven years for lollapalooza and Austin city limits music festival. In 2006 I took a job at the acclaimed Driscoll Grill as the executive chef under Jonathon Gelman it was rated four star, four diamond at the time. I moved to Kerrville Texas in 2014 and opened my first fine dining catering company called Chef for hire. I was featured on Good Taste with Tanji in 2017 at a local restaurant in Kerrville called grape juice. In 2020 just before the Covid pandemic we opened our second catering company called Seeds. It was during this time that I met Robert or Keen . I did some private events for him and his family and then I would do home delivery meals once to twice a week. From there, I went to work for George Strait for short as his personal and private chef.