About Chef James Roache'

During the late 1980's, Chef Roache' mentored under Thomas Robinson, Cordon Blue Chef of Armbruster's at Blackstone, VA.  Under Chef Gloria Carladia, he expanded his training to include Latin and Caribbean cuisines. 

James earned the designation of Chef at the exclusive and historic Commonwealth Club in Richmond, VA.  It was during this time that he learned the art of classic European cuisines and techniques from Heinz Enggist, CEC, AAC.

Chef Roache' enhanced his techniques and menus to include a Cajun flare during his time at Emeril Lagasse's NOLA, New Orleans, Louisiana.

During the past six years, Chef Roache' has served as a consultant for the development of new restaurants, as well as revamping existing establishments.