Meet this awesome #anovafoodnerd, Chef James Briscione. Chef James has been in kitchens since the age of 16 and built his epic career through humble beginnings as a dishwasher at a restaurant in Pensacola, Florida. Since then, James has worked in top tier restaurants and is currently the Director of Culinary Development at the Institute of Culinary Education (ICE), teaching budding chefs modern techniques like sous vide and encouraging his students to always find ways to improve and evolve. He loves to use his constantly evolving culinary knowledge to improve the cooking (and eating) experience, whether it takes place in a 5 star restaurant or out of a truck bed at a pre-game tailgate. When Chef James is not cookin' up killer sous vide dishes and passing his knowledge on to novice food nerds, he is spending time with his family and feeding his passion for football.