CHEF DE CUISINE
James Miuccio has been with Leonelli Taberna since its opening in June 2018, beginning as Chef de Partie, then Sous Chef and now as Chef de Cuisine. In his role as Chef de Cuisine, his responsibilities include menu development, execution, overseeing daily operations of the kitchen, as well as ordering.
James began cooking at a young age, regularly surrounded by food in his large Italian American family. After attending the International Culinary Center in New York, James built his career at restaurants throughout the city such as Quality Meats, Brasserie and Loring Place. Soon James found his way to Lincoln Ristorante where he met his mentor, Chef Jonathan Benno. In the kitchen, James specializes in butchering and meat dishes. His favorite menu item at Leonelli Taberna at the moment is the House Guanciale.