James Waller

About James Waller

James Waller and His Lovely wife Darlene have moved to Naples Florida where the Grandkids are. They purchased a small French restaurant called Cote D\' Azur in Naples. Recently James was the Executive Chef at the Monterey Plaza Hotel & Spa since 1997. Throughout his tenure, Waller’s emphasis on fresh, local, quality ingredients has defined the innovative and contemporary cuisine he has created for both of the hotel’s restaurants - Schooners Bistro on the Bay, a casual seafood eatery, and Schooner\'s Coastal Kitchen an award-winning fine dining restaurant featuring sustainable seafood, pastas and steaks. Waller has applied the same philosophy to creating and preparing his banquet menus, enhancing the hotel\'s status as the most sought-after venue in Monterey for weddings, group functions and holiday events. Chef Waller has been hosting and participating in many local food and wine events such as Cooking For Solutions and Pebble Beach Wine and Food. Prior to joining the Monterey Plaza Hotel & Spa, Waller spent 11 years at the world-renowned Hotel Del Coronado in San Diego, where he started as a sous chef. Waller quickly rose through the ranks and was promoted to executive sous chef, responsible for overseeing seven of the hotel\'s restaurants and square feet of banquet space. Waller\'s career began in the San Diego area, where he worked for more than 15 years in four- and five-star restaurants and hotels developing his cooking philosophy. Over the years Waller has prepared state banquets for numerous presidents and other dignitaries, including Richard Nixon, Gerald Ford, George H.W. Bush, Bill Clinton and Henry Kissinger. Chef Waller, an ardent proponent of sustainability, has long been actively involved with the Monterey Bay Aquarium and is a founding member of the organization’s Seafood Watch.

Experience

1. Executive Chef

   Monterey Plaza Hotel & Spa

   Apr 1997 — Present · Monterey, CA, US

Education

• California Culinary Academy

  Culinary Arts

  1979 — 1981