James Tolin is an experienced culinary professional with a diverse background in various kitchen roles, ranging from Line Cook to Executive Sous Chef. Beginning a career in food service as a Shift Leader at McAllisters Deli, James developed foundational skills in managing kitchen operations. Tolin further advanced culinary expertise through positions at established venues, including L'Auberge Casino Resort, where responsibilities included mass food production and menu creation. With notable experience at House of Blues as Executive Sous Chef, James excelled in menu planning and special events. Recently serving as Chef De Cuisine at House of Blues Foundation Room, Tolin continues to lead kitchen teams in high-pressure environments. In addition to culinary accomplishments, James has also gained experience in non-culinary fields as an Automotive Claims Adjuster at GEICO. Tolin holds an Associate of Occupational Studies Degree in Culinary Arts from The Culinary Institute of America.
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