| James Denis |
 James started his life in the restaurant industry at the age of 16, as a short order cook, and managed to work his way up to Sous Chef while attending University. Eventually he made it onto the restaurant floor as a bartender and server.By the time he graduated from Algonquin in 2004 (while acting as bar manager and sommelier at the Westin Hotel in Ottawa) he was hooked and knew that wine and food would be his future. Over the last 5 seasons James has been working abroad, gaining valuable experience and and developing a world-wide palate. While in St. Lucia, he worked as restaurant manager and sommelier at The Edge Restaurant, with Swedish chef Bobo Bergstrom. James is currently working as Director of Food and Beverages for CusuinArt Resort and Spa in Anguilla, overseeing all restaurants, banquets, weddings, and wine programs. CuisinArt boasts Anguilla's only AAA 4 diamond award: the Santorini Restaurant, which receives its vegetables and herbs fresh daily from the on-site hydroponic farms. The 864 bottle wine list just received its third straight Wine Spectator Award of Excellence and is on the verge of earning its second glass. James also acts as beverage coach for the Aguilla National Culinary Team. To James, hosting wine tastings, teaching wine and food matching and hands on cooking classes and organizing 7-course wine pairing dinners, all with access to a 4000+ bottle wine cellar and the freshest ingredients possible at one of the top resort in the Caribbean... it's not a job it's a taste of heaven. |
| Last Updated on Friday, 13 March 2009 16:47 |