James Briscione

James Briscione is a Chef Instructor at the Institute of Culinary Education in New York City. After training with European masters in sous vide cooking technique in Venice, Italy in the spring of 2011, he began developing ICE’s premiere Cuisine Technology Program. The program features sous vide, low-temperature cooking and hydrocolloids. It will debut in January 2012.

James’ rise through the culinary ranks began in Birmingham, Alabama as the Chef de Cuisine at the James Beard award-winning restaurant, Highlands Bar & Grill. At Highlands, James focused on creating refined Southern cuisine through classic French culinary technique, using only the freshest local ingredients.

Eventually, a move to New York meant collaborating with the two of the biggest forces in the culinary world- Chef Daniel Boulud and Food Network. As the sous chef in the private dining room at Daniel, James learned to craft the perfect meal and present dinner parties to the restaurant’s exacting four-star standards. At the same time, James became the first-ever two-time champion of Food Network’s premiere competition cooking show, “Chopped.”

James and his wife, Brooke, published Just Married & Cooking (Scribner), in May 2011. It is an indispensable cookbook and entertaining guide (with a Southern accent) for the newly married and kitchen challenged.

James and Brooke live with their daughter, Parker Lee, in New York City’s West Village.