James Cawley personal email
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First job at 14, opening team member for the 1st Wooley's, Boca Raton, FL. Continued in the restaurant/hospitality field until graduating high school. Graduate of the Culinary Institute of America '91. Internship at Tribeca Grill NYC. Stage with Georges Blanc, Vonnas, France. Café L'Europe in Palm Beach, Pacific Time, Nemo, Big Pink, all in South Florida. Exploring Italian/Mediterranean freshly made cuisine as exec chef at Prezzo (high volume) in Aventura, FL. Moved to NYC in 2001 and helped open boutique hotel restaurant 60 Thompson with owners of Indochine/Bond St. After leaving Thom, worked with Macmenamins Grill, a multi faceted warehouse building with 3 levels of service, restaurant/catering/instruction. Huge success with restaurant and team building catering events, top chef type group set ups with full access to all of the cooking facilities for the guests. Lots of TV exposure, food network picked us as #1 interactive dining spot. Departed Macmenamins after 5 years and explored airline catering as Executive chef with LSG for a year before getting the opportunity to be exec chef at SOMA 107. Gained a great review from NYT and excellent local feedback but could not ride out our country's economic situation.Thankfully found Rosa Mexicano, fantastic Mexican cuisine for 6.7 years, culinary development, executive regional chef of 4 units.1/16-12/16 Executive Chef of Wyndham Grand hotel on Miami Beach. Wyndham abruptly left the property 12/16. 1/17- Culinary Director Shooters Waterfront, development of culinary creations and systems. Overseeing huge events and catering at Grateful Palate. #39, ‘18, ‘#33, ‘19 grossing restaurants, restaurant business magazine. 30% growth YOY since '17. Managed start up of Toast and 365 operating systems, changing out from menu link and aloha. 25 million dollar property as of 2021.So, diverse cooking background, great working attitude and a very diplomatic approach to management responsibilities.Hard Work+Leadership+Devotion=Success!Favorite place to eat: Home(love my smoker) or anywhere south of MM 106.5 with a rod and reel!Inspire, Empower, Listen & Appreciate, And ride a Harley!
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Executive Chef Hard Rock StadiumSodexoMiami, Fl, Us -
Culinary DirectorShooters Waterfront-Grateful Palate Catering And Events Feb 2017 - PresentFt. Lauderdale, Fl
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Executive ChefWyndham Hotel Group Jan 2016 - Jan 2017Miami Beach, FlWe had set up the hotel like a complete opening/re-vamp of what it was. Developing all scratch recipes for catering banquets and all of the outlets, IRD, EDR, Oasis and the Bistro. A huge overhaul in banquet menus and offerings. We have done a completely new wedding menu package catalog of offerings. We have refreshed the outside Oasis restaurant/bar menu to reflect cost driven and comfortable, easy to produce fresh items. We have been the most successful in food sales history as of late in Oasis with this change. We had a great team in place that have accepted all of the changes positively! The Sarsaparilla restaurant opened 3/2016.In December of '16 Wyndham decided to part ways with the ownership of hotel. The new company that took over did not extend any offers to the executive team members. -
Regional Executive ChefRosa Mexicano Restaurants Jul 2009 - Jan 2016Miami/Fort Lauderdale Area
James Cawley Skills
James Cawley Education Details
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Culinary Arts/Chef Training
Frequently Asked Questions about James Cawley
What company does James Cawley work for?
James Cawley works for Sodexo
What is James Cawley's role at the current company?
James Cawley's current role is Executive Chef Hard Rock Stadium.
What is James Cawley's email address?
James Cawley's email address is jc****@****ail.com
What schools did James Cawley attend?
James Cawley attended Culinary Institute Of America.
What skills is James Cawley known for?
James Cawley has skills like Catering, Restaurant Management, Restaurants, Food, Food And Beverage, Banquet Operations, Customer Service, Culinary Skills, Hospitality, Hospitality Industry, Recipes, Banquets.
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James Cawley
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James Cawley
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