Chef James Chen

I am a professional chef working at a Michelin Starred restaurant at Las Vegas. I have 16 years of experience, 16 years of catering service. You would expect an elevated private, customized, fine dining experience. Started my journey at a fine dining steakhouse in Taipei, Taiwan. That’s 2008. Immigrated to U.S. in 2016. It was hard to get a fine dining kitchen position at that point because no one recognized my resume from Taiwan. So I start over from dishwasher then prep cook, and finally got a line cook position. Half of my culinary experience are in Los Angeles. I worked at Spago, Angler those fine dining restaurants and learned a lot. I became Chef de Partie then promoted to sous chef at Bouchon bistro after I moved to Vegas with family.