Miles James Bio
Chef James is an award-winning chef who holds a degree from New England Culinary Institute and trained in Nantucket (American Seasons), New York City (Park Avenue and Tribeca Grill), Santa Fe (The Coyote Café), Paris, France (Guy Savoy), and London, England (The River Café). His “Ozark Plateau Cuisine TM,” has been lauded from the New York Times to Bon Appetit Magazine.
Chef James was named as one of the “Rising Star Chefs of the 21st Century” by the James Beard Foundation. He is the author of two cookbooks Cuisine of the Creative (James Beard Nomination for Best Cookbook of the Year 1999) and A Tuscan Seduction. For more than twenty years, he as been lauded and recognized as the Executive Chef and Owner of Inn at the Mill Hotel and James at the Mill Restaurant in Johnson, Arkansas. Chef James’ new venture MJ Pizzeria in Springdale, Arkansas (and in 2018 — Joplin, Missouri), features Wood-Fired Pizzas, Homemade Pastas and a Craft Bar.
He lives with his wife Courtney and daughter Paris in Fayetteville, Arkansas, and Miami, Florida.