Jim Dodge was raised in the White Mountains of New Hampshire. His parents were innkeepers of the Inn at Steele Hill which the family ran for seven generations. Jim was destined to become the eighth generation, and went to work for Jim Smith at Wentworth-by-the-Sea in Portsmouth,
New Hampshire. It was there that he met Swiss Chef Fritz Albicker, who changed Jim’s interest from becoming a hotelier to a chef.
After working a series of jobs in hotels throughout the United States, he went to work for Jim Nassikas and Chef Christian Iser at the Stanford Court Hotel in San Francisco in 1978. In 1983, Great Chefs Television showed up at their Fournou’s Ovens Restaurant in the hotel, and taped Pastry Chef Dodge for their Great Chefs of San Francisco PBS series.
Chef Dodge published many cookbooks and was a James Beard Award winner several times before joining Bon Appetit in 2004 as Director of Specialty Culinary Programs.