Executive Chef
James Edwards

A passion for food and a long standing family tradition influenced Executive Chef, James Edwards to pursue a career as a professional chef. Interested in all aspects of the culinary arts, Edwards has seen his cuisine develop throughout the years, traveling around the world learning about different cultures and their cuisine.

In the past, Chef Edwards has created menus for many dignitaries and Heads of State and has collaborated with many great chefs from around the world, such as Emile Jung, Jean Claude, Dominique Tavlousy and his very own little brother, Executive Chef Antonio Edwards. Chef Edwards carries a long and rich experience in the position of Executive Chef.

Chef Edwards has chosen the profession of cooking for passion, but also as a tradition. He was raised in a small town located in the state of Mississippi. James has a talent for combining the best of Creole Cajun food and American food, in dishes such as stuffed cabbage with seasoned 100% lean beef, Bayer peppers, onions and garlic.

First time clients discover a Creole taste that is so delicious with its flavor. Regular customers enjoy the depth of his culinary knowledge and imagination, constantly savoring new dishes from the daily market - inspired specials as well as tasty menus with his interpretation of classic recipes.

Chef Edwards' ambition is to offer each client a memorable dining experience. Memorable for indisputable quality of ingredients, expert preparation and beautiful presentation.