Chef James started with Maggiano’s in 2004 in at the Troy, MI restaurant.  Starting as a prep cook, he eventually went to the line, worked banquets, and was a coordinator. He was promoted to Sous Chef and relocated to Houston in 2010 and years later was promoted to ESC and relocated to the Perimeter restaurant in 2019.  His favorite dish at Maggianos is the Rigatoni "D". He enjoys working at Maggiano's for the culture of fun, excellence and sense of belonging.