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Jimmy Gentry

P.O. Press Public House & Provisions
Collierville, TN

Formally trained at the College of Culinary Arts at Johnson and Wales in Charleston, South Carolina, Gentry began his career in Memphis, Tennessee.  He defined his skills at area restaurants and accepted the position of Executive Chef for Erling Jensen:  The Restaurant. 

During his six year tenure, Chef Gentry led the kitchen to six consecutive “Best Restaurant” awards from publications such as Memphis, Memphis Flyer and the Commercial Appeal.  These awards propelled the restaurant to present their cuisine at the renowned James Beard House in New York City. 

Gentry then moved to the Grand Casino Resort for a position as Chef de Cuisine at LB’s, the fine dining restaurant in the resort.  For two years during Gentry’s reign, the restaurant gained notoriety in DiRONA (Distinguished Restaurants of North America) winning the Wine Spectator Award. 

Gentry was promoted to Chef de Cuisine over a family of nine restaurants at both the Horseshoe and Sheraton Casinos.  In late 2007, Gentry decided to focus all his efforts on opening the Magnolia: A Delta Grille, inside Horseshoe Casino and Hotel, where his culinary vision of incorporating modern flare into meals reminiscent of the Mid-South Delta region. 

As he worked with the kitchen staff, Gentry began to focus on training and development.  This led him to his position at L’Ecole Culinaire in Memphis, Tennessee.  As a Chef Instructor, he has implemented his creativity and skill set to the next generation of chefs by teaching such courses application of techniques ranging from classic French to contemporary concepts of modern gastronomy and Restaurant Operations.  Chef Gentry assisted in the development and design of L’École’s Presentation Room Restaurant.  His skills have been presented most recently at P.O.Press Public House & Provisions, in Collierville TN, a Chef & Sommelier driven dining experience.  Featuring modern techniques and fresh locally sourced ingredients, Chef Gentry creates New American cuisine that takes into account our vast blended culture.