Chef James Aptakin experience blends high-volume excellence and Michelin-star finesse. Classically trained in French cuisine and excelled in Californian, Hawaiian regional, South American, and Pan Asian. His formal cooking education began thirty years ago with the Navy on the USS Abraham Lincoln and most recently in California as Culinary director for Michelin Star restaurant Atelier Crenn pre covid. Throughout his career, James cuisine has been commended by dignitaries and high-profile clientele. He has appeared on the Travel Channel, The Food Network amongst many other media outlets.

Highlights

• Quick fire round: chosen dinner guest, culinary superpower, midnight snack, favorite cooking utensil & more 
• Wise words from James experience staring his career on USS Abraham Lincoln cooking for 6000 crew 
• One of the most memorable experiences as a chef [private event for owner of Jelly Belly]. ”I am going to make 350 pieces of food float in the air” …evoking the emotions in every guest [awakening the kid in all the guests ] 
• Resilience - key success factor in any career. James shares a challenging experience.
• "Persistence, never give up matter how hard it gets."
• Go to interesting ingredient 
• What cultures have influenced James cooking
• Advice for aspiring chefs
• Embrace fear, the uncomfortable …” I can accomplish anything I set my mind too.” 
• Chefs who have influenced James career e.g. Daniele Boulud "not just icons, special people "
• “We are in the pursuit of excellence that doesn’t exist “
• The dummy down process 
• “Keep it simple make it elegant” 
• Most proud moment - Make A Wish 
• The power of food ….”coming together through good and bad “ 
• Restrictions…cooking in 2000s very different to the 80s 
• Outside of the kitchen.

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