Chef James Richmond

Private Chef In Napa

I am a professional chef with over 15 years of experience. I was trained at the Californian Culinary Academy in San Francisco. I worked under chef Mathew Bosquet as an extern, was hired on and worked & learned under him for the next seven years as his sous chef. I have now held executive chef positions in the Napa valley, Seattle & Montana and am beginning to look at other niches of the industry. I now have experience promoting & executing winemaker dinners, running bed & breakfast kitchens, farm to table operations, & in home private catering. I work with a small network of like minded hospitality industry veterans to provide excellent food and beverage experiences through the west coast region.

For me, cooking is...

What I have always been passionate about, and what my hobbies center around, be it foraging, fishing or gardening it all comes back to the kitchen.

I learned to cook at...

I was traditionally trained at the California Culinary Academy, and learned under chefs Mathew Bosquet, Philippe Jeanty & Tamara Murphy among others.

A cooking secret...

Cooking with quality & seasonal ingredients, and giving them the proper time & attention to provide my guests with the best experience I can.

My menus

Fall into Winter 2023

STARTER

Choose 2 dishes

Oysters “Rockefeller” Brunoise of fennel & alliums with creamed spinach & prosciutto crust

Steak Tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini

Charcuterie & Cheese Board Display Bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)

Mushroom Stuffed Mushrooms, Crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens

Fried Agnolotti filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce

"Os a Moelle" Roasted local Bone Marrow with roasted figs, shallot & pomegranate, local bread & sauce bordelaise

Crispy Pork Belly Spiced apple reduction with pickled mustard seed, onions & baby greens

Bluefin Tuna Tartare Pickled fennel, red onion, chile, sesame, ishiri & avocado mousse on dehydrated citrus chip

FIRST COURSE

Choose 1 dish

Oak roasted Mushroom Risotto with allium confit, carnaroli rice, pecorino romano & roasted walnut & kale pistou

Red Kuri squash Agnolotti del Plin Pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens

Cacio e Pepe, fresh handmade semolina & cocoa pasta with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)

Oak roasted mushroom salad, sesame, cashew & shallot confit, with salt blanched lacinato kale and black vinegar

Seared Scallops with citrus & fennel blossom gastrique, celeriac puree, preserved lemon/herb salad

MAIN COURSE

Choose 1 dish

Pan roasted Local black cod, with creme fraiche potatoes, Salt spring island mussels & preserved meyer lemon nage, with grilled baguette

Pan roasted halibut, caper & olive potato puree, farmers market vegetables with preserved lemon & herb salad

Sous vide & roasted Whole chicken stuffed with thyme & meyer lemon, served with creme fraiche mashed potatoes and grilled asparagus Served Family Style

Boeuf Wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, prosciutto & crispy puff pastry

Snake River Farm Wagyu Steak, with potato skordalia, farmer's market vegetables & toasted coriander chimichurri with preserved meyer lemon

Bryan flannery Cote du Boeuf, with wild mushrooms & winter greens served with a umami salsa verde

DESSERT

Choose 1 dish

Scratch Tiramisu, ladyfingers, espresso, aged rum & Italian amaro, Marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate

Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel with fresh pastry accompaniment

"Croquembouche", biegnets de carnival tossed in sugars & spices, torched Italian meringue all encased in spun salted caramel tableside

Spiced Apple Galette, cinnamon walnut praline with crispy buttery crust, cider reduction & creme friache

Raclette Service 2023

STARTER

All inclusive

Epi Baguettes & soft country boule bread service

Gruyere & Parmesan Gougeres baked fresh on site

FIRST COURSE

All inclusive

Roasted Fingerling & Boiled Yukon gold potatoes with sea salt & chives

Cornichones, mustard seed pickled onions & lingon berry mostarda

Roasted brussel sprouts with bacon lardons

MAIN COURSE

All inclusive

Bacon wrapped country pate, prosciutto & salami tartufo

Whole Roasted Nantes Carrots with spice rub

Local Figs picked fresh barely dressed with honey, sea salt & olive oil

The Raclette half wheel(s) displayed with a handheld broiler melting as served

DESSERT

All inclusive

"Croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched Italian meringue all encased in spun caramel tableside

Family Style BBQ

STARTER

Choose 2 dishes

Grilled Savoy Cabbage wedge with warm bacon lardons & spice roasted walnuts, shaved local cheese, pickled red onions & cherry tomatoes with a buttermilk dressing

Smashed Cucumber & Watermelon salad with aged vinegars & extra virgin olive oil with fresh fromage blanc and garden herbs with a wild blackberry & fennel pollen shrub

Heirloom Tomato & Stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon

Panzanella Salad, Local tomatoes, cucumber, pickled red onion, with sauteed croutons, tossed with mixed basils, cilantro, avocado & citrus blossom sea salt

Oak roasted mushroom salad, black vinegar, seasame & walnut & shallot confit with salt blanched lacinato kale, blackberry & fennel blossom shrub vinaigrette (vegan)

Grilled Corn on the Cobb "Elote Style", chipotle aioli, cotija cheese, cilantro, lime & sea salt (available on the cob or as a charred corn salad)

FIRST COURSE

Choose 2 dishes

Macaroni au gratin with a butternut squash bechamel, local toma cheese & a parmesan & hazelnut crust

Scalloped Potato au Gratin, with aged white cheddar & with fines herb creme

Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil

Fennel & apple cole slaw with fresh cabbage, apple cider vinegar & celery seed

Cornbread, cast iron skillet, bacon, fresh corn & jalapenos served with whipped honey butter

Potato salad Yukon gold potato, capers, red onion, pickled fennel, with meyer lemon, greek yogurt & fresh dill

MAIN COURSE

Choose 2 dishes

Buttermilk Fried Chicken, brined & cooked sous-vide before frying to crispy perfection, served with bbq sauce & honey mustard

Racks of pork Ribs Spice rubbed & slow cooked, basted with a wild blackberry BBQ mop

Whole Chicken, Spatchcocked brined & rubbed with a coriander, citrus & chile rub slow roasted on the BBQ

BBQ pulled pork, served with sweet rolls with mild, spicy & mustard sauces on the side

Stemple Creek 7 Bone Chuck, prepped sous vide then grilled to perfection, carved Medium Rare with a smoky local bbq suace

Sockeye Salmon slow roasted on the grill with a sesame & shoyu glaze

DESSERT

Choose 1 dish

"Croquembouche" Beignets de carnival tossed in sugars & spices, caramelized stonefruit, torched Italian meringue all encased in spun caramel tableside

Crispy chocolate & hazelnut "candy bar" dark chocolate mousse & gianduja with warm toasted italian meringue & salted caramel

Strawberry Shortcake, coconut & cardamom mamahari doughnuts, fresh local strawberries macerated with rhubarb served with whipped creme fraiche

Spring into Summer 2024

STARTER

Choose 2 dishes

"Os a Moelle" Roasted local Bone Marrow with local bread & sauce bordelaise

Oysters “Rockefeller” Brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs

Steak Tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini

Seasonal Flatbread Handmade dough, tomato reduction, guanciale, parmesan & fresh arugula (example)

Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub

Farm lettuces with marinated onions & market spring vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette

Mushroom Stuffed Mushrooms, Crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens

Gougeres with Smoked Salmon Handmade fromage blanc, red onion, caper and local greens

Asparagus Arancini, Carnaroli rice, fontina cheese wild leek flowers, fried crispy served with minted pistou & preserved lemon

Romaine & Kale Caesar salad with coddled egg caesar dressing, anchovy, cured egg yolk, torn country batard crutons & shaved parmesan

Heirloom Tomato & Stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon (late June-Oct)

Bluefin Tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips

Fried Agnolotti pasta, filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce

FIRST COURSE

Choose 1 dish

Farmer's Market Spring Risotto, English peas, Asparagus & sweet corn with carnaroli rice, parmesan & garden herb pistou

Seared Scallops with citrus & fennel blossom gastrique, celeriac puree, preserved lemon/herb salad & cured trout roe

Oak roasted Mushroom Risotto with allium confit, carnaroli rice, roasted hazlenut & kale pistou (vegan)

Moules Marinière, Mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & grilled bread

Blistered Asparagus filled Agnolotti del plin Pasta Pistou of garden herbs, walnut, garlic confit & wilted farm greens with black peppercorn, extra virgin olive oil & shaved pecorino romano

Red Kuri squash Angolotti de Plin Pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens

Cacio e Pepe, fresh handmade semolina & cocoa pastas with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)

Sous Vide & Charred Pork Belly, caramelized stone fruit glaze with aged banyuls vinegar & pickled mustard seed mostarda

Oak roasted mushroom salad, black vinegar, walnut & shallot confit with salt blanched lacinato kale & wild allium blossom shrub

MAIN COURSE

Choose 1 dish

Pan roasted Local black cod, with creme fraiche potatoes, Salt spring island mussels & preserved meyer lemon nage, with grilled baguette

Boeuf Wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)

Handmade Falafel with citrus labneh, heirloom cucumber salad salad with mixed mints & basils, marinated onions, tomatoes & preserved lemon

Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil (vegan)

Cote du Boeuf, Bone in ribeye, with citrus, allium, potato skordalia & blistered asparagus with aerated bearnaise

Pan roasted halibut, lemon & picholine olive oil potato puree, blistered asparagus, pickled fennel & herb salad, preserved lemon & pastis emulsion

Liberty farms sous-vide “Peking” duck daikon & carrot salad with salted fennel with roasted wild mushroom, shallot & cabbage with an ishiri shoyu & hoisin gastrique served with mandarin crepes

Local pork collar, spice rubbed, sous vide & seared, glazed with a prune & red wine mostarda, roasted heirloom carrots & garden greens

Buttermilk Fried Chicken, brined & cooked sous-vide before frying to crispy perfection, served with Belgian Candy Cap Liege Waffles, cultured butter with maldon sea salt & maple syrup

Snake River Farms Wagyu Steak, citrus & garlic potato skordalia, with blistered asparagus & roulette peppers with a preserved lemon & herb chermoula with smoked sea salt

Seared Salmon with warm spring vegetable & roasted mushroom salad with balsamic brown butter

Spanish Mackerel (whole fish butchered on site) pan seared & finished in a tomato braise with salt spring Island mussels & grilled baguette

Bryan Flannery Prime Beef Zabouton, with wild mushroom & spring greens served with a umami salsa verde & celeriac soubise

DESSERT

Choose 1 dish

Scratch Tiramisu, ladyfingers, espresso, aged rum & Italian amaro, Marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate

Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel

"Croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched Italian meringue all encased in spun caramel tableside

Meyer Lemon Cheesecake, biscoff & muscovado sugar crust, with meyer lemon curd & toasted Italian Meringue

Saddened Chocolate cake with candy cap ice cream, salted caramel, chantilly creme & cinnamon

Asian Fusion V 0.1

STARTER

Choose 2 dishes

Ahi Tuna Crudo on fresh shiso, with nori chips, avocado, preserved lemon & an umami nage

Hamachi Sashimi, served with herb & citrus salad with pickled ginger & an umami nage

Marin coast king salmon tartare, with cucumber, pickled fennel, mint, chile & avocado with cured salmon roe on dehydrated citrus chips

Steamed Soup Dumplings with dry aged rib-cap & oak roasted mushroom filling with parmesan consomme & an ishiri, black vinegar, sesame dipping sauce

FIRST COURSE

Choose 1 dish

Cordycep Mushroom "Pasta" with leeks, bloomsdale spinach, sweet corn, sous vide egg & shaved pecorino cheese

Market seafood sushi roll, served with pickled ginger, wasabi, & barrel aged soy sauce

Mixed seasonal Tempura, served with shiso & ram salad with umami dipping sauce

Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub

MAIN COURSE

Choose 1 dish

Liberty farms duck, tongue to tail, tongue & persimmon salad with roasted breast, liver mousse, confit of leg & a crispy Pope's nose with roasted chanterelles, & cabbage with a ishiri shoyu gastrique

Grilled Hamachi Kama served with preserved lemon herb salad, with jasmine rice and a ishiri ponzu

Sous vide Prime Bryan Flannery Shortribs marinated and cooked sous vide then sliced and glazed with seasame, ginger & ishiri shoyu with charred heirloom broccolis

DESSERT

Choose 1 dish

Crispy chocolate & hazelnut "candy bar" with warm toasted italian meringue & salted caramel

Scratch Tiramisu, ladyfingers, espresso, aged rum & Italian amaro, Marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate

"Croquembouche", biegnets de carnival tossed in sugars & spices, with torched Italian meringue all encased in spun caramel

Dec Into Jan 2024

STARTER

Choose 1 dish

Bacon Wrapped country pork pate with stone ground mustard, pickled vegetable salad and warm grilled bread

"Os a Moelle" Roasted local Bone Marrow with local bread & sauce bordelaise

Farm lettuces with marinated onions & market vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette

Parsnip & Celeriac soup with allium soubise, baby greens, garlic oil & black truffle

Steak Tartare, local beef, capers, red onion, aged vinegars & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini

Oysters “Rockefeller” Brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs

Crispy beef sweetbreads, oak roasted wild mushrooms with a spiced fig gastrique

Roasted Heirloom Carrots, citrus labneh, harissa & red sumac dressing with roasted cashews, preserved meyer lemon & winter greens

Seared Scallops with citrus & fennel blossom gastrique, celeriac puree, & preserved lemon salad

FIRST COURSE

Choose 1 dish

"Cacio e pepe" Handmade pasta with Pecorino Romano & black peppercorn toasted in cultured butter with an aerated parmesan creme anglaise (scratch pasta on site)

Red Kuri squash Angolotti Pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens

Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale

Oak roasted mushroom Risotto, carnaroli rice, Parmigiano-Reggiano, & shallot confit with fresh herb pistou

Moules Marinière, Mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & pommes frites

Spaghetti alla carbonara, handmade lacinato kale pasta, sous vide egg, pecorino Romano & estero gold reserve with black peppercorn butter & lardons

MAIN COURSE

Choose 1 dish

Double cut porc chop roasted fall squash, red wine braised cabbage, roasted apple & cider jus

"Coq au Vin" Chicken braised with red wine, oak roasted mushrooms, bacon lardons & onions, served with handmade buttered noodles

Pan roasted halibut, caper & olive potato puree, farmers market vegetables with preserved lemon & herb salad

Roasted Fall Squash with , hazelnut praline, bitter greens, pecorino romano & banyuls aged vinegar & crushed hazelnuts

Boeuf Wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry

Whole market fish, lemon & olive oil potato puree, farmers market vegetables with preserved lemon & herb salad

Bryan Flannery Prime Dry Aged Beef Zabouton, with potato skordalia, farmer's market vegetables & toasted coriander chimichurri

Handmade Boudin Blanc Sausage, huckleberry gastrique & parsnip puree, with oak roasted cabbage, fennel & maitake mushroom ragout

Liberty farms Duck breast, foie blond boudin, banyuls bordelaise, with spice roasted carrots, winter greens

DESSERT

Choose 1 dish

Caramelized Meyer lemon Tart with aged balsamic, chantilly creme & lavender sea salt

Chocolate souffle, with orange creme anglaise & torched Italian meringue

"Croquembouche", biegnets de carnival tossed in sugars & spices, with torched Italian meringue all encased in spun caramel

Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel

Scratch Tiramisu, ladyfingers, espresso, aged rum & Italian amaro, Marscapone mousse, with warm toasted italian meringue with shaved chocolate

Thanksgiving Holiday Drop Off

STARTER

All inclusive

Parsnip & Celeriac soup with allium soubise, baby greens & chive/garlic confit

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Roasted Fall Squash with , hazelnut praline, bitter greens, pecorino romano & banyuls aged vinegar & crushed hazelnuts

Mashed potatoes served with trukey gravy

Whole Turkey Sous vide & Roasted breast with confit legs with cranberry gastrique

Roasted sweet potatoes with fresh ginger & red wine reduction

Tradditional green bean cassarole

Creamed spinach au gratin

DESSERT

All inclusive

Pumpkin pie with copious amounts of whipped cream

Spiced pear pie with buttery laticed crust

Mediterranean Market

STARTER

Choose 2 dishes

Handmade Falafel with citrus labneh, heirloom cucumber salad salad with mixed mints & basils, marinated onions, tomatoes & preserved lemon

Blistered heirloom pepper & Fromage Blanc filled Angolotti Pasta, with estero gold reserve cheese, brown butter & black peppercorn with wilted farm greens

Heirloom Tomato & Stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon

Oysters “Rockefeller” Brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs

Fonio Market Salad Ancient african grain, farmer’s market veggies, allium buinoise & sweet pepper & hazelnut romesco

Rancho Gordo Cranberry Bean salad Stinging nettle pistou, pickled red onion, with lacinato kale & cashews roasted with aleppo & sumac

Blistered Roulette Peppers Sweet & spicy heirloom peppers blistered on a table top binchotan grill with preserved lemon dipping sauce

Oak roasted oyster mushrooms with savoy cabbage, sesame, shallot confit, massaged lacinato kale, nardello pepper & hazelnut romanesco

FIRST COURSE

Choose 1 dish

"Cacio e pepe" Handmade pasta with black peppercorn toasted in cultured butter & pecorino romano (can be made lactose free)

Salmon/Tuna Tartare with cucumber, fennel, preserved meyer lemon, with garden herbs, dehydrated citrus chips & quail egg yolk

Oak roasted Mushroom Risotto with allium confit, carnaroli rice, parmesan shaved & anglaise

Cucumber & Melon With chia & flax seeds, shaved fennel, olive oil, sea salt, fresh mint, basil & citrus

Charred egg plant babaganoush with sweet onions & cracked fennel, market produce, served with sheep's milk farmer's cheese & fresh baked pita on-site

Halibut Mi-cuit Citrus, olive oil, with toasted spices & herbs served with asparagus confit

MAIN COURSE

Choose 1 dish

Bryan Flannery Flat-Iron Steak, served with potato skordalia, market Vegetables, with toasted coriander chimichurri

Seared Albacore Tuna Nicoise Salad, with citrus & garlic potato skordalia, nicoise olive & caper tapanade, tomato & fennel confit with farm lettuces, sous vide egg & crudite of haricot vert & market vegetables with torn basil, olive oil & lemon

Poached Local King Salmon Salad With capers, fennel & onion confit & lemon

Liberty farms duck, tongue to tail, tongue & persimmon salad with roasted breast, liver mousse, confit of leg & a crispy Pope's nose with roasted chanterelles, & orange gastrique

DESSERT

Choose 1 dish

Brown Butter Almond Gateau Basque with citrus pastry creme & blue berry/rhubarb confit

Beignets de Carnival tossed in cinnamon & sugar with warm salted caramel dipping sauce encased in spun sugar & torched meringue (done table side)

Crispy chocolate & hazelnut "candy bar" with warm toasted italian meringue & salted caramel (GF)

Strawberry & Peach Galettes, with almond frangipane, chantilly creme & a rustic crust

Coconut & vanila Panna Cotta with citrus & caramelized pinapple with toasted coconut

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Chef James's reviews

4.8

•

117 services

I recently had the pleasure of hosting a dinner for 10, catered by Chef James, and it was nothing short of extraordinary. From the creativity of the menu to the impeccable execution, every detail was meticulously crafted to perfection. Appetizers set the stage for the evening, starting with Oysters "Rockefeller", featuring a delicate brunoise of fennel and alliums paired beautifully with creamed spinach, all brought together under a Meyer lemon herb crust. The balance of freshness and richness was absolutely divine. Following that, the Wild Tri-Cornered Leek & Sunchoke Soup was a revelation - creamy, earthy, and with layers of allium confit, fennel, and potato, all immersed in a rich bone broth. It was the perfect comfort dish to warm up the evening. For the First Course, Chef wowed us with Cacio e Pepe made from scratch, with fresh semolina and cocoa pastas prepared on-site. The texture of the pasta was spot-on, and the simplicity of the pecorino romano, cultured butter, and toasted black peppercorns elevated this classic dish to something truly special. The Second Course was nothing short of spectacular. The Liberty Farms Duck was a highlight - both the pan-roasted breast and the confit leg were executed to perfection, tender and flavorful. The Banyuls bordelaise added a delightful depth, perfectly complementing the spice-roasted carrots and winter greens that accompanied the dish. The Roasted Fall Squash Trio served as a side dish was a symphony of autumn flavors. Honeynut, spaghetti, and delicata squashes paired with spiced hazelnut praline, salt-blanched kale, and crispy parmesan, all tied together with an aged vinegar gastrique, offered a beautiful balance of sweetness, nuttiness and umami. To finish the meal, Chef delivered a stunning Gianduja "Candy Bar" dessert. The crispy caramelized hazelnut praline with rich dark chocolate mousse, topped with torched Italian meringue and salted caramel, was an indulgent, yet perfectly balanced end to the evening. Chef James' talent, attention to detail, and passion for ingredients made this dinner an unforgettable experience for everyone at the table. I cannot recommend him highly enough for anyone looking for an elevated, personalized dining experience!

Chef James hosted a special dinner for us and he prepared and cooked an amazing meal for us. Everything was made onsite, including the fresh pasta. We used James + a chef's assistant for the evening which made the service and clean up really smooth and easy. I would recommend Chef James for special meals and occasions.

Wonderful time! Highly recommend

Chef James made our weekend with helping to provide an amazing experience for my husband’s 40th birthday dinner. Each dish was perfectly curated with clear attention to detail and all of dishes were packed with delicious unique flavors. All of our family members were blown away by the food and being able to have this incredible experience in the comfort of our airbnb made spending time with family so much better. The squash and beef Wellington blew us away. James and his team were efficient and the entire experience was seamless including the clean up! Highly recommend!

An amazing meal with an amazing presentation. Possibly one of the best meals I’ve ever had.

We had an amazing experience with Chef James. The food was delicious, the presentation was great, and James was very professional and kind.

James was a fantastic host! He was very responsive and answered all my questions. He was personable and willing to share. The meal was amazing and service excellent. We invited him to Arkansas to cook a meal for us there!!! Highly recommended!!

Chef James was incredible! there are not enough amazing descriptive words to describe our meal! His talent as well as his professionalism was above the bar! His skills were challenged with my daughter's TINY flat's kitchen, but magic was the end result! THANKS CHEF JAMES!!!

Don't wait! If you have a chance to do a dinner (or lunch/brunch or even breakfast) with Chef James R, Do Not wait. This will be an event you'll talk about for weeks, months or even years. You'll make your friends who weren't there jealous and your taste buds will thank you. Chef James is a treat for the palate. It seems impossible to through him a menu item curve that even makes him pause. We had a late evening dinner that ranks up there with some of the best we've had in our many trips to France -- and it was right here in our home in Napa Valley. We don't know why we've waited so long, but we're doing this with Chef James again soon. (And Oysters Rockefeller will be on the menu again -- even though we didn't even know we liked them!) James makes you feel comfortable, delivers on his promises and you will NOT be disappointed.

Chef James was amazing. Food was incredible, he was super friendly and told us all about the food, and he cleaned everything up!

Chef James was very professional and took great pride in his food and presentation. The dishes were all delicious and we had plenty of food.

Great experience. Over delivered!

Chef James was absolutely incredible. Every dish was unique, elevated, and impeccably prepared and presented. There were many moments when we chuckled with glee upon tasting. I would fly to California just to enjoy another of his meals.

Food was amazing. Process was very easy. James was great.

James was amazing. The food was incredible. He even shared a few recipes and pointers!

Excellent food and a fantastic time!

Chef James did a great job. The entire experience was professional and every course was amazing. We were very happy with the dinner.

The food was incredible. Chef James and his team made this a birthday celebration we will never forget!

Wonderful experience. We were celebrating my mom's 70th and my father's heath meant we couldn't handle a public restaurant so we decided to bring the dinner to them. We had a wonderful dinner experience for a total of 9 guests. From the moment the cheif entered he was working hard. Easily 6+ hours of work. Everything was made on site. It was a truly great experience and everyone was talking about the food! Each cheif may be different, but I recommend as the host making as much space available in the kitchen, prepping the table and laying out plates a head of time. When talking to the cheif be clear on desired start and finish time. It's a lot of work and these little things seemed to help out a lot.

Chef James was outstanding. We are in the restaurant business in the New York City area so are expectations can be very high. He exceeded them. His dishes were unique and delicious. he was a pleasure to be around and made our night more enjoyable. He was also short staffed for the night and did everything himself which was pretty amazing! Thank you chef!!