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James Briscione grew up with the foods of the South. In Birmingham, Alabama he cooked with James Beard award-winner Frank Stitt. Under Stitt’s tutelage, James learned to create refined Southern cuisine by selecting only the freshest local ingredients. At age 24, James became Chef de Cuisine at the famed Highlands Bar and Grill.A move to New York City and to Restaurant Daniel came next. As a sous chef in the private dining room, James cooked for the international elite executing dinner parties to French, 4-star standards. James currently works as a chef-instructor at The Institute of Culinary Education. Briscione and his wife, Brooke Parkhurst, who both hail from... Read full bio