Registered Holistic Nutritionist, Certified Chef, Quantum Touch Practitioner
Early culinary beginning and growing up in kitchens:
James was born and raised in the UK in a half-Italian household. As a child James recalls standing on the stool, stirring the pots on the stove at his grandmothers side.
James was 11 years young when he enrolled into an extra-curricular weekend college course for hospitality and leisure. By age 16 he acquired his national qualifications in hospitality and leisure, was working at some of the UK’s finest restaurants and learning under classic and cutting-edge Chefs.
Eager for a new challenges, James set out to see taking charge of silver Sea’s ‘Le champagne’ the cruise line’s fine dine restaurant, working with two Michelin-star Master Chef Jacques Thorel to create menus representing regions of France and the world over. James’ travels bought to Canada where he worked at Whistler’s ‘Araxi’ restaurant and at the ‘Fairmont Chateau’s fine dining restaurant, ‘The Wine Room’, leading the restaurant team into the Culinary Olympics.
Foraging, local food and the nutrition, mind-body-spirit connection:
James returned home shortly after taking the helm at rising star ‘Brockencote Hall’, where his view of food became more holistic; foraging on-property for local botanicals and game. Upon his return to Canada, he has devoted his time to researching and studying Holistic Nutrition, having graduated as a Registered Holistic Nutritionist the Canadian School of Natural Nutrition. In his spare time he studies philosophy, religion and has a very deep spiritual practice including Bodhi meditation. He also practices several energy healing modalities bringing him new awareness about how energy effects every part of life including our health, food and nutrition.