Environment: PROD

James Kent


In addition to being a chef co-chair, James has donated a piece to the art auction this year.

A native New Yorker, James Kent started his culinary career as a summer apprentice at Bouley when he was 15 years old. After taking classes at the Le Cordon Bleu in London and Paris and graduating from Johnson and Wales, Kent moved back to New York where he spent time in the kitchens of Babbo, Jean­Georges, and Gordon Ramsay.

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 2011, Kent was chosen to represent the United States at the international finals of the Bocuse D'Or in Lyon, France. After a full year of training for this culinary competition, he placed tenth in the world.
Upon returning to New York, James was named chef de cuisine of Eleven Madison Park and during his time there, the restaurant received numerous accolades including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the fall of 2013. In 2017 Kent left the NoMad to pursue a new path and will be opening two ambitious restaurants later this year.