Chef Jim W. Hutchison’s love for chocolate and pastry was already vibrant when he was young and began to help his Grandmother in her kitchen. From an early age, Jim began to study books and videos of food and experiment in the kitchen alone.
After graduating from the highly regarded Culinary Institute of America in Hyde Park, NY he immediately went to work in New York City. There he began the next few years working and staging in between the finest Restaurants and Pastry Shops in the cities of NYC and Boston.
Jim eventually took on a great opportunity to work as Pastry Chef under Executive Pastry Chef Franck Iglesias at Foxwoods Resort and Casino in Connecticut, USA. Later, Jim moved on to become Executive Pastry Chef at the luxurious Relais & Chateaux property Winvian Farm.
After a great experience in the countryside, Jim desired to return to NYC to practice his beloved craft of Pastry. Once his move to NYC was realized, he was immediately sought out by the famed Four Seasons Restaurant where he accepted the Executive Pastry Chef position.
During Jim’s career he always felt the importance of continuing his education. Doing so has included classes with Chefs who are Masters within their field. Jim has also participated in various competitions with great success. Sharing knowledge is very important to Jim. He has made conducting cooking classes an integral part of his position as an Executive Pastry Chef. While at the Four Seasons, he invited former White House Pastry Chef Bill Yosses to perform a cooking class alongside him.