James Cawley

About James Cawley

First job at 14, opening team member for the 1st Wooley\'s, Boca Raton, FL. Continued in the restaurant/hospitality field until graduating high school. Graduate of the Culinary Institute of America \'91. Internship at Tribeca Grill NYC. Stage with Georges Blanc, Vonnas, France. Café L\'Europe in Palm Beach, Pacific Time, Nemo, Big Pink, all in South Florida. Exploring Italian/Mediterranean freshly made cuisine as exec chef at Prezzo (high volume) in Aventura, FL. Moved to NYC in 2001 and helped open boutique hotel restaurant 60 Thompson with owners of Indochine/Bond St. After leaving Thom, worked with Macmenamins Grill, a multi faceted warehouse building with 3 levels of service, restaurant/catering/instruction. Huge success with restaurant and team building catering events, top chef type group set ups with full access to all of the cooking facilities for the guests. Lots of TV exposure, food network picked us as #1 interactive dining spot. Departed Macmenamins after 5 years and explored airline catering as Executive chef with LSG for a year before getting the opportunity to be exec chef at SOMA 107. Gained a great review from NYT and excellent local feedback but could not ride out our country\'s economic situation.Thankfully found Rosa Mexicano, fantastic Mexican cuisine for 6.7 years, culinary development, executive regional chef of 4 units.1/16-12/16 Executive Chef of Wyndham Grand hotel on Miami Beach. Wyndham abruptly left the property 12/16. 1/17-3/25 Culinary Director Shooters Waterfront3/25 Executive Chef Hard Rock StadiumSo, diverse cooking background, great working attitude and a very diplomatic approach to management responsibilities.Hard Work+Leadership+Devotion=Success!Favorite place to eat: Home(love my smoker) or anywhere south of MM 106.5!Inspire, Empower, Listen & Appreciate, And ride a Harley!

Experience

1. Executive Chef Hard Rock Stadium

   Sodexo

   Mar 2025 — Present

Education

• The Culinary Institute of America

  Associate's degree, Culinary Arts/Chef Training

  1989 — 1991

Skills

• Fine Dining
• Menu Development
• Sanitation
• Food
• Micros
• Hotel Management
• Restaurant Management
• Recipe Development
• Food & Beverage
• Customer Service
• Catering
• Cuisine
• Pre-Opening
• Recipes
• Culinary Skills
• Hospitality
• Banquets
• Cooking
• Hospitality Industry
• Restaurants
• Banquet Operations
• Resorts