Inn at the Mill Hotel |
James at the Mill Restaurant
Chef James is an award-winning chef who holds a degree from New England Culinary Institute and trained in Nantucket (American Seasons), New York City (Park Avenue and Tribeca Grill), Santa Fe (The Coyote Café), Paris, France (Guy Savoy), and London, England (The River Café).
His “Ozark Plateau Cuisine TM,” has been lauded from the New York Times to Bon AppetitMagazine.
Chef James was named as one of the “Rising Star Chefs of the 21st Century” by the James Beard Foundation. He is the author of two cookbooks Cuisine of the Creative (James Beard
Nomination for Best Cookbook of the Year 1999) and A Tuscan Seduction.