James Briscione is the first two-time champion of Food Network’s Chopped and author of three books Just Married & Cooking (Scribner ’11), Cognitive Cooking with Chef Watson (Sourcebooks ’15) and The Great Cook (Oxmoor House ’15). Since 2008 he has operated Just Married & Cooking, LLC with his wife Brooke Parkhurst. Their company creates one-of-a-kind custom dining and educational experiences, from personalized in-home cooking lessons to large scale employee wellness events and private dining events in unique locations. For information about booking your event with Chef James get in touch here.
For the past decade, Chef James Briscione has been at the forefront of groundbreaking culinary events that seek to combine unexpected ingredients in new and exciting ways. Most recently James was invited to speak at TEDxWarsaw to share his work and discuss the future of food.
While in his mid-20s and a sous chef at Restaurant Daniel, James was cast in the pilot for what would become Food Network’s runaway hit series, Chopped, a competition show known for presenting its contestants with unexpected combinations of ingredients and tasking the chefs with creating cohesive dishes that are at once delicious and inspired. James became Food Network’s first-ever two-time Chopped Champion.
In 2012, James became the Director of Culinary Development at the Institute of Culinary Education (ICE). As James was developing ICE’s Modernist Cuisine program, IBM approached the school in the hopes that they would become a partner in the “Chef Watson” project. James was the first chef to be selected for the project, as much for his creativity in the kitchen as his years of experience behind the stove in the world’s top kitchens. From 2012 to 2014, he has worked with IBM and the “Chef Watson” team to help them understand how flavor compounds and ingredients translate from a database to the real-world kitchen; James continues that work today. In 2014 he was one of the featured speakers at the IBM/Watson “In the Age of Discovery” event, discussing his involvement and leadership in the project. The food and ideas that James has created with IBM have been featured in the New York Times, TheNew Yorker, NBC, BBC, NPR, Time and hundreds of outlets around the globe.