James Kent (chef) facts for kids
| Born | Jamal James Kent May 2, 1979 Lower Manhattan, New York City, U.S. |
|---|---|
| Died | June 15, 2024 (aged 45) New York, U.S. |
| Education | Le Cordon Bleu, London, Paris Johnson & Wales University |
| Spouse | Kelly Kent |
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Current restaurant(s)
Saga
 Crown Shy  |
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Jamal James Kent (May 2, 1979 — June 15, 2024) was an American chef. In 2010, he won the Bocuse d'Or USA. Kent and his commis Tom Allan went on to represent the U.S. at the international finals of Bocuse d'Or the following year, in Lyon, France, where they placed tenth.
Contents
Career
Early career
Kent started his culinary career at the age of 15 as a summer apprentice at Bouley. After completing school, he worked in various New York restaurants such as Babbo, Jean-Georges, and Gordon Ramsay.
Eleven Madison Park
In 2007, Kent joined Eleven Madison Park originally as a line cook but soon became sous chef. In 2010, he became chef de cuisine. It was during this time Eleven Madison Park went to three Michelin stars, received four stars from the New York Times, and a spot on the San Pellegrino list of the World's 50 Best Restaurants.
NoMad
Kent joined The NoMad in the fall of 2013 as executive chef. Later that year, the restaurant received its first Michelin star. He departed in 2017 to pursue his first solo project.
Saga and Crown Shy
Kent operated the restaurants Crown Shy and Saga, which are both located at 70 Pine St. in New York City. As of 2023, Crown Shy holds one star from the Michelin Guide, while Saga holds two stars. He was also Partner and Executive Chef at Overstory, a bar located one floor above Saga.
Death
James died in New York on June 15, 2024, at the age of 45. The cause of death is not known.
Awards and distinctions
In winning the Bocuse d'Or USA contest arranged at the Hyde Park campus of the Culinary Institute of America on February 6, 2010, Kent prepared for the fish dish Scottish "Label Rouge" salmon pavé with leeks, Osetra caviar and Sauce Fumet Blanc, garnished with roulade with Alaskan king crab, relish of cucumber and Meyer lemon, chilled mousse with tartare and roe, pickled heirloom beets with crème fraiche, dill and black pepper. For the meat dish Kent served spring lamb with bacon wrapped saddle with piquillo peppers and provençale herbes, vol-au-vent of braised gigot with sweetbreads and preserved lemon, zucchini with Lynnhaven chèvre frais and mint, tart of tomato confit with basil, niçoise olives and fromage blanc.
Personal life
Kent is survived by wife, Kelly, and two children, son Gavin and daughter Avery.
