FEATURED CHEF

Jim Dennis from Jardine's

Posted: 11/1/2009

BIO:

While Jim Dennis attended the culinary program at Johnson County Community College, he apprenticed at Marina Grog & Galley, where Chef Amy Presson provided the inspiration for much of how he currently 'builds' a plate. Dennis learned how to trim a fish there, how to prepare dishes with many varieties of shellfish, and how to grill a steak perfectly. He then worked at Café Verona, before becoming Executive Chef at Jardine’s two years ago. Dennis likes to cook gourmet comfort food and makes everything in-house, except for breads and two desserts. “You’ll get food here that you would get from a big kitchen, but we don’t have a big kitchen. And our martini list usually gets raves.”

PHILOSOPHY:

“In the future I will be part of, or own a restaurant that you would see on Diners, Drive-Ins and Dives (a Food Network show),” Dennis says. “I don’t do health food. I like doing the best mac and cheese, or the best fried chicken and I love everything 'pork.' "

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.