a note from dominic
If you had told my sixteen year old self that I would be where I am today, I’m not sure I would have believed you. For over a decade, I have been climbing the totem pole of the hospitality industry. From my humble beginnings of working the drive thru at my local Wendy’s, to having the absolute privilege to cook for high clientele, such as Tom Holland, Warby Parker, Bill & Hillary Clinton, and the New York Rangers (just to name a few!), I am beyond grateful everyday that I am fortunate enough to wake up and love what I do every single day. To those of you who supported me throughout my journey, you may remember my previous website, VISION. Due to some life changing opportunities, I had to put VISION to rest to focus on my career. What’s the difference with bydominicjames? Join me on this new venture to find out!
FAQs
what’s your style of cooking?
I FIND MYSELF LEANING TOWARDS FARM TO TABLE DISHES. I FEEL AS though MY cuisine STRIVES IN THE WARMER months DUE TO haVING SUCH EASY ACCESS TO FARM STANDS AND MY HOME GARDEN FOR FRESH FRUITS AND VEGGIES!
Do you enjoy being your own boss?
YES! I will say as cool and independent being your own boss is, you need to stay focused and ahead of yourself at all times! it’s only your own fault as to why you don’t have money coming in. time management is a major key for staying successful.
Do you miss working in a restaurant?
TRUTHFULLY … NO. THE ONLY thing I DO MISS IS HAVING COWORKERS AND FORMING THOSE RELATIONSHIPS. HAVING TO REPORT TO SOMEONE HIGHER I DO NOT. WHAT THE PUBLIC doesn'T SEE IS MOST restaurants AREN’T RAN BY THE MANAGERS AND EXECUTIVES. IT’S THE INVESTORS who HAVE A SAY IN THE MENU AND WHAT dishes GET PUT ON IT.
Why dominicjames?
as for the name - simple. it’s MY FIRST and MIDDLE NAME. AS FOR WHY THE NEW BUSINESS VENTURE? I WANTED SOMEWHERE TO SHARE MY LIFE AND DAY TO DAY AS A PRIVATE CHEF, ALONG WITH SOME OF MY OWN PERSONAL INTERESTS THAT I wantED TO SHARE WITH ALL OF YOU!
Hardest thing being a Private Chef?
besides being your own boss and fighting for yourself, having to plan for the worst. when serving dinner parties always plan for someone to be gluten or dairy free and having to have something at your hands and ready.
What’s your end goal?
this is more personal, but a vineyard of my own with a variety of food options to pair with each. growing up near the wine country of Long Island I come to find most wineries don’t have a variety of food options and if they do it’s not worth the price nor plated for the experience you’re having.