Jim has been an Executive Chef with ClubCorp for over thirteen years. Working at two Business Club properties “The Land Mark Club” in Stamford CT and “The Club at Key Center” Cleveland OH before returning home to his family, Pittsburgh and The Rivers Club in 2004.
Prior to ClubCorp Jim spent ten years at the world class luxurious Four-Star Nemacolin Woodlands Resort and Spa as Banquet Chef and Executive Sous Chef. In those roles Jim worked relentlessly to create the best private and social event experiences imaginable. Jim has had the privilege of creating dining experiences for some of the most distinguished companies and guests in the world.
In addition to his culinary skills he is an accomplished award winning ice sculpture and active member of the American Culinary Federation Pittsburgh Chapter.