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Chef Spotlight

Featuring:

Chef James F. Connolly

CEC CCA WCEC AAC

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With 50 years of experience in the hospitality industry, I have worked across various sectors, including upscale casual and fine dining restaurants, catering, conference centers, senior living communities, and contract services. My journey began as a dishwasher in a small family restaurant, progressing through roles such as cook, sous chef, chef, executive chef, regional and national accounts executive chef, and general manager. Currently, I serve as the Corporate Executive Chef for a $250 million contract food service company (CCL-HG super sector for Compass-USA), overseeing the Northeast Senior Living and Hospital divisions for Unidine and Morrison Living communities.

 

I hold certifications as an Executive Chef and Culinary Administrator from the American Culinary Federation am a Fellow of the American Academy of Chefs, and have as Certification and Competition Chair multiple times.

 

Additionally, I initiated a property membership for the Unidine sector in 2019, which now boasts 135 members and has merged into Morrison Living's membership. I also contribute to community initiatives, including the Jimmy D golf outing for scholarships, Toys for Tots, the Seafood Festival, and My Brothers' Table food pantry.

Biography of Professional Interests

  • Active member Epicurean Club of Boston — ACF (American Culinary Federation) 1981

  • Certified Working Chef w/ Epicurean Club of Boston / ACF 1991

  • Certified Executive Chef w/ Epicurean Club of Boston and ACF —   1995-present (CEC certification)

  • Approved Certification Evaluator and Administrator w/ ACF  ( ACE certification) 

  • Approved Site Evaluator for ACF Accreditations for Education, Apprenticed and Professional programs. ACFEF   

  • Past President for Epicurean Club of Boston for two terms 2016-2020

  • Chairperson of the Board, ECB 2020 -2024

  • Inducted as a fellow of the AAC in July 2012 

  • “Chef of the Year” Chapter award for 2012 Epicurean Club of Boston

  • Certified as a Certified Culinary Administrator (CCA) October 2012

  • Chairman for certification committee for the Epicurean Club of Boston — 2000 to 2015 

  • Advisory board member for Shawsheen Technical HS Culinary and Pastry Arts department, 1977 to present

  • Professional advisory board member for Le Cordon Blue college in Cambridge, Mass 2010 to closing

  • Mentor for culinary students from local culinary programs, both HS and post-secondary

  • Participated in ACF sanctioned culinary competitions receiving multiple medals, citations, and certificates, including a bronze medal in national cooking for life competition in Dallas, TX. 2012

  • Recipient of National “Cutting Edge Award” from the ACF for professionalism in the culinary industry, 2011

  • Finalist for 2011 Chef’s Professionalism award for New England 

  • Founder and co-chair of the Chef and the Child Committee, 2012 to 2020

  • Recipient of Northeast Regional ACF “Chef's Professionalism Award” 2013

  • Recipient of National ACF Dr. LJ Minor “Chef's Professionalism Award” 2013

  • Recipient of Epicurean Club of Boston’s “President's Medallion” 2014 

  • Nominated for Herman Rusch “Chef's Achievement” award Northeast region 2015, 2021 and 2023 with ACF

  • Member of the ACF National Parliamentarian Committee to represent the Northeast Region.

  • Member of Professional Ethics committee 2023- present

  • President's Medallion, ACF National from Tom Macrina in 2016

  • Committee for National ACF Ethics Committee, July 2016 to 2018 term.

  • Certified Dual Role Serv-Safe instructor and proctor for NRA 60 certifications in 2023

  • Presently working on CDM certification (Certified Dietary Manager) expected completion 2024

  • Chairperson of Certification and Competition Committee, 2024 

  • President's Medallion ACF National 2024 from Rene Marquis

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