James Hudock has over 25 years of hospitality experience. As an executive chef, he has managed professional kitchens throughout the United States and Mexico.
A few of the kitchens he has managed during those years include The Four Seasons, Jefferson, Hotel Bel-Air and Hyatt Hotels, as well as private clubs including The Gibson Island Club in Maryland and The Sulgrave Club in Washington, D.C.
Chef Hudock has completed studies in wine to earn the Certified Specialist of Wine designation from the Society of Wine Educators of America.
Chef Hudock is always searching for better ways to manage, and has developed a software application for the professional kitchen to be more effective and efficient. He also serves on the advisory committee for the Anne Arundel Community College Culinary program, where he helps with the future leaders in our industry.
