With over 25 years of culinary experience, Chef James Bellicchi is redefining the art of private dining in Chicago. A graduate of the prestigious New England Culinary Institute in Montpelier, VT, James honed his skills in some of New York’s finest establishments, including Gramercy Tavern and AZ Restaurant, where he worked alongside renowned chefs like Tom Colicchio and Patricia Yeo. After a successful career as an executive chef in the corporate world, James is now dedicated to serving thoughtfully prepared, honest food directly to the community. His passion for cooking stems from his upbringing in Boston, where he learned the importance of using fresh, local, and seasonal ingredients. Chef James specializes in a variety of cuisines, drawing inspiration from Italian, Japanese, and French culinary traditions. He believes in the beauty of simplicity and creativity, offering everything from intimate family dinners and outdoor barbecues to lavish banquets and throw down parties. His unique background includes training under his mother, a renowned macrobiotic chef, and the esteemed Master Japanese Chef Hiroshi Hayashi. These experiences have equipped him with exceptional knife skills and a deep respect for the culinary arts. Whether preparing exquisite multi-course meals in your home or catering events, Chef James ensures seamless, discreet service and exceptional cuisine that will delight your guests and create unforgettable dining experiences.
I am originally from Boston. I grew up in Harvard square in Cambridge and went to High School in Brookline. Although I did most of my professional cooking in NYC.
I have many favorite restaurants but currently the restaurant the resonates with me is a place called Oak & Reel in Detroit.
I like to make instant ramen for myself. I like to add other things to it. I use bone broth instead of water and will add tofu, kimchee, any vegetables I have on hand and finish it with toasted sesame oil and sweet soy glaze.
My focus is on multi course tasting meals. I do execute other formats but dinner parties is where i like to shine.
Growing up there was never any snack foods in our house. If I wanted a snack or to eat something I had to make it. We always had fresh vegetables though so one of my first creations was sliced avocado with extra virgin olive oil and soy sauce. Other people liked it as well so i felt that i was on to something. Also I remember the first time we went out to a restaurant as a family. I was mesmerized by the flames and comotion coming from the circular window of the swinging door into the kitchen. I knew that I wanted to be a part of that energy.
Some of my non culinary passions are: playing pool, collecting sneakers and collecting Japanese chef knives.
The use of a professional kitchen is huge as well as help with booking new clients.
I love the combination of flexibility of schedule and being able to choose when I want to work with the freedom to create and execute at the highest level.