Culinary & Wine
Jimmy loved to learn, excelling quickly through the principle studies of Electrical Engineering at the University of Illinois. He transferred to Luberon College in Avignon, France (1974) for language credits with French Culinary Arts and Institut Technique du Vin Wine Programs, sparking his passion for food and wine under the mentorship of Madeleine Kamman. Following Madeleine back to her school in Boston, Modern Gourmet, he enrolled in the Profession Chef and French-Italian Regional Cuisine curriculums with top honors(1976), simultaneously with hands experience leading her award-winning restaurant Chez la Mere Madeleine. Jimmy continued his culinary education with Madeleine with her schools in Annecy France (1981 ) and later at Madeleine’s Beringer Vineyard’s School for American Chefs in Napa California (1991).
Awards Snapshot
James Beard Foundation – 3 Beard Awards (Great American Chef-Best Chef Midwest-Who’s Who of Cooking in America)
Esquire Magazine “Best New Restaurants” – 5 Awards (Detroit 3X – Denver – Washington DC)
Nations Restaurant News “Fine Dining Hall of Fame”
Restaurant & Institutes “Ivy Award” – 2 Awards (Detroit – Denver)
Food & Wine Magazine “Honor Roll of American Chefs”
Gourmet Magazine “America’s Best Restaurants”
Travel Leisure “Best New Restaurants”
Bon Appetite “America’s Best New Restaurants”
Wine Spectator “Best of Award of Excellence”
American Academy of Hospitality Science “Five Star Diamond Award”
- Restaurants & Institutions “Top Ten Innovators & Trend Setters”
- Restaurant & Hospitality Magazine “Best Under the Sun Top Innovators”
- Restaurant & Institutions “Top Concept Creators”
- Style Magazine “Style Maker Award”
- Huffington Post “innovator Farm to Fork”
Business
With Young Presidents Organization (YPO), Jimmy expanded his business education with Harvard University Graduate School of Business from 1999 through 2001. Jimmy has continued to study current Harvard Business research and publications, especially those of Clayton Christensen and Innosight.
Nutrition & Health
Jimmy personal nutritional research was enhanced by writing “Heart Healthy Cooking for All Seasons” Co-Authored with Alice Waters, Larry Forgione, and Dr. Marvin Moser, combining the best seasonal ingredients with balanced nutrition, published by Pocket Books 1996. Created by Dr. Marvin Moser M.D. of the Yale University School of medicine and America’s Top Chefs. This book is about the enjoyment: eating fresh, satisfying, delicious food while keeping your nutrition in the balance as directed by Dr. Moser. Jimmy and Dr. Moser spent a lot of time together on the book tour as well as presentations to the American Heart Association and other health-related groups.
In 2001, Jimmy met Dr. Robert Atkins and began developing nutritional products for his company Atkins Nutritionals. Jimmy and Dr. Atkins became close friends with their mutual quest for better tasting nutritious products, sharing directly his research in these areas.
In 2004, the American Heart Association Palm Springs invited Jimmy to present a cooking demonstration reflecting more nutritionally aligned cooking techniques. He met and presented with Dr. Steven Gundry M.D., author of the Plant Paradox, and kindled a mutual quest for nutritional foods. They became good friends and Dr. Gundry continues to mentor Jimmy on his research. Dr. Gundry and Jimmy have coordinated their expertise in Gourmet dinners that capture incredible tastes along with nutrition.
In 2016 at Stanford University Brain-Mind Summit, Jimmy further expanded his education in the Brain-Mind-Gut connection presented alongside Dr. Gundry. The five-day conference on the campus of Stanford University linked to San Francisco University of California. The gut health connection to the brain and inter-related body functions is an incredibly new and important area of health research.
- Product Development for Nutritionally Enhanced “Better for You” Food Products
- Restaurant & Hospitality Management Consulting
- Restaurant Concept Development for Better Health and Taste
