James Kent Executive Chef Nomad

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James Kent Executive Chef NoMad James Kent is the executive chef at NoMad, located in The NoMad Hotel in New York City. The restaurant features a refined yet approachable menu with a beverage program that celebrates the great winegrowing regions of the world and innovative, classically focused cocktails. The Make It Nice Restaurant Group, headed by Chef Daniel Humm and Restaurateur Will Guidara, owns both NoMad and Eleven Madison Park. A native New Yorker, James started his culinary career as a summer apprentice at Bouley when he was 15 years old. He then took classes at Le Cordon Bleu in London and Paris and earned a bachelor’s degree in food service management and an associate degree in culinary arts and marketing from Johnson & Wales University. After graduating, Chef Kent moved back to New York, where he worked in the kitchens of Babbo, Jean-Georges, and Gordon Ramsey at The London. Chef Kent joined the team at Eleven Madison Park as a line cook in the spring of 2007 and was quickly promoted to sous chef. In February 2010, he won the Bocuse d’Or USA competition held at the Hyde Park, NY campus of The Culinary Institute of America. In January 2011, Chef Kent went on to represent the United States at the international finals of the Bocuse d’Or in Lyon, France. After a full year of training for the prestigious culinary competition, he placed 10th in the world. Upon returning to New York, Chef Kent was named chef de cuisine of Eleven Madison Park. During his tenure there, the restaurant received numerous accolades, including four stars from The New York Times, three Michelin stars, and a coveted spot on the S. Pellegrino list of the World’s 50 Best Restaurants. In the fall of 2013, Chef Kent was promoted to executive chef of NoMad, the same year the restaurant received one Michelin star. He is a semifinalist for the 2016 James Beard Foundation Best Chef: New York City award. Chef Kent is a supporter of Chefs4Kids, No Kid Hungry NY, and Cookies for Kids’ Cancer. .

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@Tomcolicchio + @Gailsimmons Talk Food and Temple Court in New Downtown Alliance Video
FOR IMMEDIATE RELEASE Contact: Elizabeth Lutz, 212.835.2763, [email protected] @TomColicchio + @GailSimmons Talk Food and Temple Court in New Downtown Alliance Video NEW YORK (March 1, 2018) – Chef and Restaurateur Tom Colicchio sat down with fellow Top Chef judge Gail Simmons for an inside look at his restaurant Temple Court in the latest video from The Alliance for Downtown New York. Located in The Beekman Hotel, Temple Court has earned high marks for both Chef Colicchio's signature style and seasonal take on classic dishes as well as for the restaurant and bar's meticulously appointed decor. Here he tells us how the restaurant pays homage to the neighborhood's history. Watch the video at: http://twn.nyc/TempleCourt "A lot of what we do here at Temple Court starts with this idea of bringing back the classics and making them modern. It's all a metaphor for what's going on Downtown. What's old is new, what's new is old - it's all coming back again," notes Chef/Owner Colicchio. "Walking from the Oculus to Temple Court, you can literally visit the future and the past of Lower Manhattan within 15 minutes," adds Simmons. Temple Court was one of the most highly anticipated restaurant openings in Lower Manhattan and is part of the wave of established names and up-and-coming food stars joining the neighborhood's ranks. On the horizon, additional Lower Manhattan restaurant openings will include projects from: - Andrew Carmellini (The Dutch), - Jean-Georges Vongerichten (ABC Kitchen, Jean-Georges), - Daniel Humm and Will Guidara (Eleven Madison Park), - Danny Meyer (Gramercy Tavern), - David Chang (Momofuku) and - James Kent (Nomad).
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Tasteful Books
uses them. She cherishes her 1860 M.F.K. Fisher are worthy of both Two friends and I had driven from Toronto for a as I was eyeing up the territory, I walked into the edition of Eliza Acton’s Modern praise and collecting. book launch for the Eleven Madison Park restaurant Williams-Sonoma cookware store in the Time Cookery not because of its financial But, of course, it’s neither the cookbook. The event was hosted by The Aviary Warner Center, the same building where Per Se is value but because she can still find acquiring that’s important nor the in Chicago (a bar—also owned by Achatz and located, and was browsing around. I happened to tasty recipes inside it. It’s that price now or that realized in the Kokonas—that serves cocktails put together with notice Keller’s semi-new cookbook Under Pressure slice of history that Reeves enjoys future. Richard Engeman pays no the same attention to detail as food in a three-star on display, and without thinking, as happens when getting a full plate of. attention to how much things may restaurant). Eleven Madison Park was awarded its you see a good book, I picked it up and turned to be worth on the open market. “I third Michelin star a week before the book launch. the title page—only to see that it was signed! A predicting future am drawn to cookbooks that have Co-owners Daniel Humm and Will Guidera friend who was with me started picking up the rest value tricky been used and abused, stained and travelled from New York City to The Aviary for of the books on display to see if they had a signature What authors of our time will annotated.” their first stop on the cookbook tour.
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