James was then recruited to work as Chef De Cuisine at the renowned DC Coast Restaurant where he created and executed seasonal menus utilizing fresh, local produce and in season seafood. During this period, he began to develop his commitment to concentrating on three or four ingredients for each dish, focusing on them to maximize their flavors using proper cooking techniques, thereby avoiding extraneous and often palatechallenging complexity commitment that continues to define his style.
Michaels Food and Wine Festival and the featured chef for the of Dimes Celebrity Chef event in Washington DC. He joined Isle of Capri and Colorado Central Station as Executive Chef. He headed for Vermont and the New England Culinary Institute. When the Executive Chef position at Palette Restaurant in the Madison Hotel became available, James was intrigued by the challenge to take over high profile restaurant in the Nations Capital. Chef James Clark talks about Waterscapes and cooking techniques in his new blog.
After these many ventures, Chef James decided to return to South Carolina and the Grand Strand. love to in restaurants. Clark and his team developed an evolving menu that reflected the seasons and utilized the freshest regional products within the surrounding areas.
James was then recruited to work as Chef De Cuisine at the renowned DC Coast Restaurant where he created and executed seasonal menus utilizing fresh, local produce and in season seafood. Again, the critics were pleasantly surprised at his creativity and his natural ability to marry flavors to heighten the essence of each selection. With food that is unmatched in its flavor and simplicity, and service that is warm, friendly, and unobtrusive.
Palettes location appealed to him, Washington has become one of the top cities in the country for fine dining and my favorite hobby is going out to see what other chefs are doing. He then returned to Charleston to begin four year association with Chef Louis Osteen, at Charleston Grill and then at Louiss. James was then recruited to work as Chef De Cuisine at the renowned DC Coast Restaurant where he created and executed seasonal menus utilizing fresh, local produce and in season seafood.
Tags: Waterscapes, water
