Chef James carved out his cooking identity from the beginning at Johnson & Wales, Culinary Arts Program and years of training under chefs up and down the east coast, including running a country inn in the heart of the Adirondacks. His style is American bistro, combining and utilizing fresh local ingredients (seafood & produce) teamed with flavorful salsas and relishes for simple yet sophisticated menu items. It is accessible food, a casual meal served in a contemporary, tasteful atmosphere.