Chef James Bickmore-Hutt has utilized a lifetime of travel and residence in multiple countries to shape and expand his love of food, both authentic and on trend. From the mountains of Papua New Guinea and Japan, to a fishing village in Italy, the countryside of Ireland and center city London, dinner theater in Virginia, Michelin star restaurants in NYC. Working around the globe in the foodservice and research and development industries has allowed James to develop an appreciation for delicious food and consistent process of production.
A graduate of the Culinary Institute of America's Culinary Science program and Culinary R&D Manager and Chef at Dole Packaged Foods, Chef James brings a very diverse skill set and background to each culinary project.
In collaboration with Lentils.org, he is excited to help find new, varied, and delicious applications for pulses in the changing diets of the American market, by addressing both the need for skill appropriate methods and consumer demanded flavor identity.
