Chef James Briscione of Institute of Culinary Education - Biography

New York, NY

August 2014

James Briscione grew up amidst the plentifully stocked pantry of Southern cuisine. And working early on with James Beard Award-winner Frank Stitt in Birmingham sealed the deal for his career path. Briscione learned to cook refined Southern food by selecting only the freshest local ingredients. If he’s tread farther from home, he’s carried that lesson with him ever since.

After three years as chef de cuisine at Stitt’s Highlands Bar and Grill, Briscione traded polished Southern comforts for the refinements of modern haute French cuisine at Daniel in New York City. Working in the private dining room, Briscione built on his passion for ingredients, learning to produce meals that met strict four-star standards for some the restaurant’s biggest clients.

Moving out from behind the line, Briscione transitioned to culinary education, taking a post as chef-instructor at The Institute of Culinary Education. Now Director of Culinary Development, Briscione’s accomplishments go far beyond the classroom. He not only walked away champion of the first season of Food Network’s “Chopped,”but  he also became the shows first ever two-time champion after winning the “Chopped Champions Tournament.” Briscione also has been featured in online cooking segments for ABC News Now,, Condé Nast, and Martha Stewart Radio. In 2011, Briscione published his first cookbook, Just Married and Cooking, with his wife, Brooke Parkhurst. Perhaps Briscione’s most exciting new project has been his collaboration, through ICE, on creating recipes with the world’s first cognitive cooking system, IBM’s Watson supercomputer.