James Briscione

Teaches at The Institute of Culinary Education

James Briscione grew up with the foods of the South. Working with James Beard award winner Frank Stitt in Birmingham, Alabama, he learned to create refined Southern cuisine by selecting only the freshest local ingredients. After 3 years as Chef de Cuisine at Stitt’s famed Highlands Bar and Grill and a move to New York City, Restaurant Daniel came next for James. Working in the private dining room, James learned to produce food to strict 4-star standards for some the restaurants biggest clients. James currently works as a chef-instructor at The Institute of Culinary Education. James appeared on the first season of Food Network’s Chopped and walked away the champion. He returned to the “Chopped Champions Tournament” and became the show’s first ever two-time champion. James has also been featured in on-line cooking segments for ABC News Now, delish.com, Conde Nast, and Martha Stewart Radio on Sirius. He is currently writing his first cookbook with his wife, Brooke Parkhurst. Just Married and Cooking (Scribner) will be on shelves in February 2011.