Chef James Green has been in the hospitality industry for more than 10 years and holds a combined knowledge of both culinary arts and hospitality management. In the past he has worked in guest services at various luxury hotels in the Whistler ski resort as well as a chef in both the Vancouver and Sunshine Coast areas in beautiful British Columbia.

Throughout his life he has always been creative in some form or another, with published writing, art and photography also in his repertoire. He thinks that combining creativity and hospitality is the perfect recipe combination for the making of a chef and loves the fact that the industry itself is very versatile allowing him to showcase his creativity in many different ways. Growing up as a child, his mother and grandmother showed him different techniques in the kitchen at a very young age and his father is an avid hunter and fisherman as well as a certified guide. These influences gave Chef James a better respect and understanding for the making of food and where it came from and the work involved putting great food on the table every day.

He graduated from the culinary arts program at The International Culinary School at The Art Institute of Vancouver (formerly the Dubrulle Culinary Institute), cooked in such prestigious Vancouver restaurants as Joe Fortes Seafood & Chophouse and was just recently hired onto the sous chef team with the world’s elite San Diego-based catering company during the 2010 Olympics in Vancouver for more than 3,000 members of NBC and VANOC.

Among his affordable traditional in-home personal chef services and catered dinner parties his company also provides specialty service to seniors and persons with special diets, children’s parties and private chef services.

Being from Canada’s West Coast his specialties lie with various forms of fresh local seafood, pastas, organic fruits and vegetables as well as pastries. His culinary point of view has always been to focus on incorporating local, seasonal and fresh product into New American, European and Asian fusion dishes with the general population of the Vancouver/Sunshine Coast area being so diverse with various ethnicities from around the world. Chef James loves working as a chef in this area of Canada because “with all of the different cultures that surround you in the greater Vancouver area, you are exposed to different cuisines from around the world without having to actually even leave the city. Plus, you have world-class ingredients and other culinary influences everywhere you look,” he says.

To book Chef James, contact The Chef Alliance, or check out his profile on our website www.topchefs4hire.com

Chef James has shared one of his favourite recipes - let us know what you think!

Wild Salmon Macaroni & Cheese

Serves: 4

Recipe Directions

Recipe Notes & Substitutions:

▪ Salmon Substitutions: add Dungeness crab, grilled chicken or canned tuna – or be creative and add whatever you like.
▪ Macaroni Substitutions: Short pasta noodles work best, such as penne, rigatoni, rotini or bow-tie noodles.
▪ This recipe can be made days in advance.
▪ Can be frozen for future use.