Chef Biography
James Boyce was born in Poughkipsie, New York, and his culinary career began at age 14 in a bakery, baking bagels. He trained at the Culinary Institute and earned an apprenticeship and ultimately the title of “tournant” at the renowned Le Cirque in New York City under the tutelage of Great Chef Daniel Boulud, After six years at Le Cirque, he traveled west to become the sous chef at the Phoenician Hotel’s Mary Elaine’s under Great Chef Alex Stratta. He then went on to Las Vegas and California, before returning to the Phoenician as executive chef. That is where Great Chefs caught up with him in the early 2000’s, to tape Chef James Boyce for its Great Chefs of America series.
In 2003, he was tapped to anchor “Studio Restaurant” in California, where it earned a second Mobil Five-Star award. In mid-2000 he relocated his family to Huntsville, Alabama to begin a new culinary endeavor with the development of his own company, Boyce Restaurant Concepts. In 2008, he opened the first of 3 new restaurants, Cotton Row, followed by Pane e Vino Pizzeria and Commerce Kitchen.
Recipes
Seared John Dory with Artichokes, Pearl Onions, and Baby Potatoes
Serving: 4 Print Seared John Dory with Artichokes, Pearl Onions, and Baby Potatoes By Great Chefs October 5, 2015 Sautéed vegetables — pearl onions, potatoes, artichokes, mushrooms, fennel, and asparagus — serve as a bed for golden fillets of John Dory, a fine-flake, firm, white fish also known as St. Peter’s fish. Flounder makes a […]
Roasted Scallop Salad with Port-poached Figs and Apple Pear Salad
Serving: 4 Print Roasted Scallop Salad with Port-poached Figs and Apple Pear Salad By Great Chefs September 15, 2015 Enormous sea scallops are simply seared in olive oil, then served with an apple-pear salad spiked with orange sections — and a large slice of foie gras, which is presented bridged across the scallops over the […]