MEET THE CHEF

James has over 20 years of experience in the industry. Like every great chef, James' passion for the food industry began as a child watching his mother cook in the kitchen. 

James began his professional career in Australia as an apprentice and worked for some of the best chefs in the country, including Jonathan Bartholomew and Tetsuya Wakuda. 

Since this impressive start, James has been the executive chef of several successful restaurants. During his time at Globe Restaurant, Big White, the restaurant was ranked as one of the top five best ski hill restaurants in all of Canada.

James has also been featured in the cookbook "Okanagan Eats" which showcased some of the top 50 chefs in the Okanagan.

James  spent two years in Scotland. While he was in Edinburgh James brought the restaurant "Civerinos" to the ranking of 5th best pizza restaurant in Scotland.

So why pickles? 
The biggest intrigue for James is the forgotten history behind the skill of pickling and canning. Everyone's memory of their favourite family pickle recipe brings about feelings of warmth and happiness. James has set out to capture these feelings and bring them to all of us who are nostalgic for that taste of togetherness.