He was trained at [[Le Cordon Bleu]] and [[Johnson & Wales University]].<ref name=LATobit>{{cite web |last=Breijo |first=Stephanie |date=June 17, 2024 |title=James Kent, prominent chef behind Santa Monica Pier's culinary overhaul, dies at 45 |url=https://www.latimes.com/food/story/2024-06-17/james-kent-prominent-chef-behind-santa-monica-piers-culinary-overhaul-dies-at-45 |access-date=June 18, 2024 |website=Los Angeles Times |archive-date=June 18, 2024 |archive-url=https://web.archive.org/web/20240618151934/https://www.latimes.com/food/story/2024-06-17/james-kent-prominent-chef-behind-santa-monica-piers-culinary-overhaul-dies-at-45 |url-status=live }}</ref> Kent started his culinary career at the age of 15 as a summer [[Apprenticeship|apprentice]] at [[Bouley]].<ref name=LATobit/> After completing school, he worked in various New York restaurantssuch as [[Babbo (restaurant)|Babbo]], [[Jean-Georges]], and [[Gordon Ramsay]].<ref name=NJFoodFest/>
He was trained at [[Le Cordon Bleu]] and [[Johnson & Wales University]].<ref name=LATobit>{{cite web |last=Breijo |first=Stephanie |date=June 17, 2024 |title=James Kent, prominent chef behind Santa Monica Pier's culinary overhaul, dies at 45 |url=https://www.latimes.com/food/story/2024-06-17/james-kent-prominent-chef-behind-santa-monica-piers-culinary-overhaul-dies-at-45 |access-date=June 18, 2024 |website=Los Angeles Times |archive-date=June 18, 2024 |archive-url=https://web.archive.org/web/20240618151934/https://www.latimes.com/food/story/2024-06-17/james-kent-prominent-chef-behind-santa-monica-piers-culinary-overhaul-dies-at-45 |url-status=live }}</ref> Kent started his culinary career at the age of 15 as a summer [[Apprenticeship|apprentice]] at [[Bouley]].<ref name=LATobit/> After completing school, he worked in the New York kitchens of [[Babbo (restaurant)|Babbo]], [[Jean-Georges]], and [[Gordon Ramsay]].<ref name=NJFoodFest/>
Kent joined The NoMad in the fall of 2013 as executive chef.[22][23] Later that year, the restaurant received its first Michelin star.[15] He departed in 2017 to pursue his first solo project.[24][25]
Saga and Crown Shy
Kent operated the restaurants Crown Shy and Saga, which are both located at 70 Pine St. in New York City.[4][5] As of 2023, Crown Shy holds one star from the Michelin Guide, while Saga holds two stars.[26][27] He was also Partner and Executive Chef at Overstory, a bar located one floor above Saga.[1][28]
On June 7, 2024, Kent opened five new food stalls on Pacific Park's boardwalk.[14]
Death
James died in New York on June 15, 2024, at the age of 45.[29] The cause of death was a heart attack.[2][30][31]
Awards and distinctions
In winning the Bocuse d'Or USA contest arranged at the Hyde Park campusofthe Culinary Institute of America on February 6, 2010, Kent prepared for the fish dish Scottish "Label Rouge" salmonpavé with leeks, Osetracaviar and Sauce Fumet Blanc, garnished with roulade with Alaskan king crab, relish of cucumber and Meyer lemon, chilled mousse with tartare and roe, pickled heirloom beets with crème fraiche, dill and black pepper. For the meat dish Kent served spring lamb with bacon wrapped saddle with piquillo peppers and provençale herbes, vol-au-vent of braised gigot with sweetbreads and preserved lemon, zucchini with Lynnhaven chèvre frais and mint, tart of tomato confit with basil, niçoise olives and fromage blanc.[7][8][9][10][12]
Personal life
Kent is survived by wife, Kelly, and two children, son Gavin and daughter Avery.[2]
^Colapinto, John (September 3, 2012). "Check, Please". The New Yorker. ISSN0028-792X. Archived from the original on June 18, 2024. Retrieved June 18, 2024.