top of page

Executive Chef - Kirk James


Intrigued by food, Chef Kirk James started his culinary career at a young age working under the tutelage of Executive Chef Richard Carr at Berrets Seafood & Tap House Grill in Williamsburg Virginia. He then endeavored on a 5-year odyssey through the culinary brigade at The College of William and Mary achieving the title of Chef De Cuisine of Chancellor’s Bistro. In July of 2016 Chef Kirk became Restaurant Chef of Eagles clubhouse at the famed Kingsmill Resort, which is Virginia’s only AAA, four diamond condominium golf resort. In 2018 he became the Executive Chef of the St. Gregory hotel in the company’s boutique luxury division, Washington DC cooking for our nation’s ambassadors and governmental candidates. His ability to shine as an Executive Chef led to an opportunity to Lead the Culinary team at the Dominion Golf Club in Glen Allen Virginia.

Kirk joined Westin Hotels & Resorts as the Executive Chef in 2021. He oversees all culinary operations for the property which include Small Batch Local Kitchen here in Richmond. At the forefront of each dish, you can expect homage paid to the traditional technique and attention to quality produce and agriculture. Chef Kirk achieved his culinary degree from Culinary Institute of Virginia, his “Certified Chef de’ Cuisine” through the American

Culinary Federation, and attends Johnston & Wales University, for continued ongoing education.

chef headhot 1.jpg
bottom of page