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Louisiana Seafood
Louisiana Seafood

Chef James Briscione



ames Briscione is a chef, author, and Food Network personality. He is a featured chef on the new Food Network Kitchen app offering live and on demand cooking classes. He is also a 4-time Food Network Champion with multiple wins on Chopped and Beat Bobby Flay. James regularly appears across Food Network as a host and judge. He is a regular guest on The Dr. Oz Show, Today Show, Fox & Friends and The Kitchen. In 2016, he was named one of People Magazine’s ‘Sexiest Chefs Alive.’

Together with his wife Brooke Parkhurst, James authored 4 cookbooks, including the best-selling The Flavor Matrix (HMH ’18), a revolutionary new guide for chefs and home cooks about understanding and creating amazing flavor with everyday ingredients. Their follow up cookbook, Flavor for All, was published in Fall 2020 (HMH). James has long studied the science of what makes food delicious. For 10 years, he served as Director of Culinary Research at The Institute of Culinary Education in New York City. While working at ICE, he led the school’s collaboration with IBM to create and operate the groundbreaking project ‘Chef Watson.’ In that role James was forefront of culinary education for both students and continuing education/professional development courses for those working in the industry. Through that role he also served as a culinary and innovation consultant for numerous clients ranging from IBM to Monogram Appliances.

In 2019 James and Brooke opened their first restaurant inspired by their home on the Gulf Coast and travels through Italy, Angelena’s Ristorante Italiano in Pensacola, FL. Angelena’s was awarded a Golden Spoon as ‘Best New Restaurant in Florida’ by Florida