Chef James Wade
James Wade started his culinary career as a dishwasher in Destin, Florida. With no formal culinary education, James learned from some of the most talented on Florida’s Gulf Coast. He developed a love of seafood. From there he moved back to his hometown of Chattanooga, Tennessee. There he returned to his roots and reconnected with family. He started to grow vegetables in his back yard and learned the importance of freshness and started to focus on seasonality of ingredients. In the winter of 2014 James took over the kitchen at Valentino’s Risorante on Nashville’s West End. He is using Mediterranean cooking techniques to showcase the beauty and variety of the great ingredients grown and made in Tennesse.
Wade will be joining the Edible Kitchen on September 3, when he'll make Field Pea Panzanella Salad.