Chef James Richmond

With over 15 years of culinary expertise, starting with my foundation at the California Culinary Academy and honed under the mentorship of Chef Mathew Bosquet, where I spent seven formative years as his sous chef, I've mastered the intricacies of French cuisine and the pursuit of culinary excellence. My journey has also included executive chef roles in Napa Valley, Seattle, and Montana, broadening my culinary horizons and instilling a deep appreciation for fresh, seasonal ingredients and innovative techniques.

Today, I specialize in crafting bespoke dining experiences through my private chef services. From intimate in-home gatherings to elegant winemaker dinners, I bring restaurant-quality cuisine and personalized service directly to your table. My expertise extends to farm-to-table dining, showcasing the bounty of local harvests, and curating menus that reflect your unique preferences and dietary needs.

Backed by a network of seasoned hospitality professionals, I'm committed to providing unforgettable culinary journeys that tantalize the senses and create lasting memories.