Café Presse Chef de Cuisine James O’Hern got his start in the world of corporate restaurants in Florida, before getting his first opportunity to work in a high-quality kitchen at Orlando’s Boat House Restaurant. Attracted by Seattle’s fantastic farm-to-table produce, James switched coasts in 2010 and worked under chef Matt Janke at Lecosho and chef Walter Pisano at Tulio. These experiences inspired him to seek a formal culinary education at the Culinary Academy at Seattle Central College. He joined the kitchen at Le Pichet in 2014 and earned the position of Sous Chef at Café Presse in 2015. In 2017, he was promoted to Chef de Cuisine of Café Presse.
In the kitchen, James seeks to bring together precise technique, great raw materials and respect for traditional French cooking. James believes strongly in giving back to his profession and to the community. For him, mentoring your young cooks is an integral part of his job, and he finds great satisfaction in his work with groups like Green Plate Special and FareStart.