Chef James Richmond
Private Chef In Napa
Get to know me better
A driven & passionate culinary professional. Who was transitioned into the private market.
I am a professional chef with over 15 years of experience. I was trained at the Californian Culinary Academy in San Francisco. I worked under chef Mathew Bosquet as an extern, was hired on and worked & learned under him for the next seven years as his sous chef. I have now held executive chef positions in the Napa valley, Seattle & Montana and am beginning to look at other niches of the industry. I now have experience promoting & executing winemaker dinners, running bed & breakfast kitchens, farm to table operations, & in home private catering. I work with a small network of like minded hospitality industry veterans to provide excellent food and beverage experiences through the west coast region.
More about me
For me, cooking is...
What I have always been passionate about, and what my hobbies center around, be it foraging, fishing or gardening it all comes back to the kitchen.
I learned to cook at...
I was traditionally trained at the California Culinary Academy, and learned under chefs Mathew Bosquet, Philippe Jeanty & Tamara Murphy among others.
A role model in the kitchen is...
Mathew Bosquet, with bits and pieces of the other great chefs I've worked with.
A cooking secret...
Cooking with quality & seasonal ingredients, and giving them the proper time & attention to provide my guests with the best experience I can.
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