Chef James Kent Death & Obituary, Owner of Crown Shy and SAGA Jamal James Kent has passed away

Remembering Chef James Kent: A Culinary Visionary

The owner of Crown Shy and SAGA, Chef Jamal James Kent of New York, has sadly passed away. He died on Saturday, June 15th, 2024, surrounded by his beloved family. His passing was announced through a heartfelt Facebook post: “Rest in peace James Kent. An incredible inspiration to us all. Thoughts and prayers to his family and team in NYC. What tragic news. Enormous influence on me. Rest well, chef.” The cause of Chef James Kent’s death has not been revealed.

Who Was Chef James Kent?

A Greenwich Village native, James Kent embarked on his culinary journey at the tender age of fifteen, beginning as a summer apprentice at Bouley. This early exposure to the vibrant world of fine dining sparked a passion that would guide his career. To hone his skills, James attended classes at the prestigious Le Cordon Bleu in both London and Paris before graduating from Johnson and Wales. Armed with formal training and an insatiable drive, he returned to New York City, ready to leave his mark on its esteemed culinary landscape.

James’s return to New York was marked by invaluable experiences in the kitchens of Babbo, Jean-Georges, and Gordon Ramsay. Each of these stints provided him with unique insights and honed his culinary expertise, preparing him for the challenges ahead. In the spring of 2007, James joined the team at Eleven Madison Park (EMP) as a line cook. His exceptional talent and dedication were quickly recognized, leading to his promotion to sous chef in a short span of time.

Chef James Kent’s Career

The year 2010 was a milestone in James’s career. He competed in the prestigious Bocuse d’Or USA Competition at the Culinary Institute of America in Hyde Park. His winning menu featured a meticulously crafted fish dish: Scottish “Label Rouge” salmon pavé with leeks, Osetra caviar, and Sauce Fumet Blanc, complemented by roulade with Alaskan king crab, cucumber and Meyer lemon relish, and a chilled mousse with tartare and roe. For the meat dish, he served spring lamb with bacon-wrapped saddle, vol-au-vent of braised gigot with sweetbreads and preserved lemon, zucchini with Lynnhaven chèvre frais and mint, and a tart of tomato confit with basil, niçoise olives, and fromage blanc. This triumph earned him the honor of representing the United States at the international Bocuse d’Or finals in Lyon, France, where he achieved an impressive 10th place.

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Upon his return to New York, James was appointed chef de cuisine of Eleven Madison Park. Under his leadership, EMP garnered nearly every prestigious accolade a restaurant can receive. The establishment earned four stars from The New York Times, three Michelin stars, and a coveted position on the San Pellegrino list of the World’s 50 Best Restaurants. James’s innovative approach and unwavering commitment to excellence played a crucial role in these achievements, solidifying his reputation as a culinary visionary.

Conclusion

Chef James Kent’s passing is a profound loss to the culinary world and all who knew him. His journey from a young apprentice to a celebrated chef and restaurateur is a testament to his talent, dedication, and passion for the culinary arts. As we mourn his loss, we also celebrate his remarkable achievements and the lasting impact he had on the world of fine dining. His legacy will continue to inspire future generations of chefs and food enthusiasts alike.