James Kent (chef) facts for kids
| Born | Jamal James Kent |
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| Education | Le Cordon Bleu, London, Paris Johnson & Wales University |
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Current restaurant(s)
Saga
 Crown Shy  |
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Jamal James Kent is an American chef. He is the winner of the Bocuse d'Or USA 2010. He and his commis Tom Allan went on to represent the U.S. at the international finals of Bocuse d'Or in Lyon, France, in January 2011, where they placed tenth.
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 it's first Michelin star. He departed in 2017 to pursue his first solo project.
Saga and Crown Shy
Kent currently operates the restaurants Crown Shy and Saga, which are both located in the same building in New York City. As of 2023, Crown Shy holds one star from the Michelin Guide, while Saga holds two stars. He is also Partner and Executive Chef at Overstory, a bar located one floor above Saga.
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.
