Printer-friendly version
After a recent tour of Northern Italy, Chef James Malone was not only inspired by the food but made even more aware of just how much chefs in the United States have progressed in the last ten years…and many of the best markets and boutique producers out there as well. There appears to be a movement…and I would have to agree…of even more determined and passionate chefs in America…with very thorough and truly inventive techniques. James Malone is proud to be part of the movement and proud of Staccato Restaurant in Bend, Oregon where he’s currently Executive Chef.
It's been quite a journey since first working in the deli & bakery of a well-known supermarket at age 16 to attending the Greystone Culinary Academy. By age 24, James opened his first restaurant… to rave reviews I might add… before looking for something "more," something at the highest level. That "more" turned out to be an apprenticeship with Michel Richard, voted best chef in America at that time by the James Beard Foundation.
