Executive Chef of Studio
With his experienced, inventive approach to the culinary arts and dynamic leadership qualities, James Boyce was tapped to be the anchor of Studio when it opened in 2003. Now, three years later, there is no question that Boyce has and continues to be the motivating talent who has raised the bar for high-end dining in Southern California at the signature restaurant at Montage Resort & Spa Laguna Beach.
The concept and overall experience of Studio is dedicated to highlighting the best this idyllic location has to offer – pristine ingredients from local purveyors, unsurpassed views of the Pacific Ocean and an elegantly casual approach to the dining experience. Laguna is also a place that perfectly suits Boyce’s active lifestyle – from overseeing an award-winning designer kitchen, craftsman-style dining room and luxurious private Chef’s Table to running on the beach, kayaking and bike riding.
A longtime scholar of food history, Boyce adheres to the fundamentals put forth by legendary chefs Antoine Careme and August Escoffier. He describes his artful approach to cooking as “modern French with Mediterranean nuances and very strong California influences.” “One of my passions is to redefine the classic dishes of the master chefs to please today’s sophisticated palates.” He continues, “ I have always worked hard to maintain strong ties with local fisherman, growers and greenmarkets. Fresh local ingredients and resources are fundamental to Studio’s a la carte and tasting menus.”
Seasonal produce, daily-caught seafood, farm-raised meats and game are showcased on the everchanging dinner menu with dishes such as: Citrus-Marinated Dungeness Crab Fillets with Haas Avocado, Pink Grapefruit and Toasted Capers; Pan-Seared John Dory with Fennel Bulb, Cipollini Onions, Cauliflower and Madras Curry Sauce; and Braised Snake River Kobe-Style Short-Rib with Crispy Sweetbread, Royal Trumpet Mushrooms and Carpenter Farm Vegetables, Red Wine Sauce.
His passions and allegiance to terroir have been duly noted since Studio’s opening. The restaurant has been named one of Esquire Magazine’s “Best New Restaurants in America” and Food & Wine Magazine’s “Top 50 Hotel Restaurant”. Studio has also Earned the “Best of Award of Excellence” from Wine Spectator Magazine and inclusion in Zagat’s Restaurant Survey’s “America’s Top Restaurants”.
Boyce joined Montage Resort & Spa as executive chef of Studio after running all restaurant operations at The Phoenician resort's acclaimed culinary showpiece, Mary Elaine’s, since 1999. He was nominated “Best Chef of the Southwest” by The James Beard Foundation in 2002. While overseeing the award-winning Scottsdale dining venue, he helped engineer its impressive ascent into world-class status, scoring a coveted trio: Five-Star status from Mobil Travel Guide, a prestigious Five Diamond designation by the American Automobile Association and the Grand Award from Wine Spectator magazine.
This 20-year industry veteran launched his culinary career at New York's venerable Le Cirque, where he worked for six years under the tutelage of Daniel Boulud. While working in New York, Boyce studied at the Culinary Institute of America (CIA) in Hyde Park, graduating with top honors.
In 1990, Boyce made his first trip West to The Phoenician, where he worked with Mary Elaine's former chef de cuisine, Alex Stratta. After an initial five years with The Phoenician, he went to Caesar's Palace in Las Vegas as chef de cuisine at Palace Court. He joined Loews Coronado Bay Resort as executive chef in 1995. While heading culinary operations for Loews, he made a name for himself as one of Southern California's leading chefs, earning critical acclaim and a variety of awards.
Throughout his career, Boyce has consistently accrued the industry's top awards, accolades and respect. He has appeared on NBC “Today” and ABC “The Tony Danza Show” and has been featured in numerous publications, including Food & Wine, Cooking Light, Bon Appétit, House Beautiful, The Los Angeles Times, San Diego Union-Tribune, The Wall Street Journal, Men's Health, Runner’s World, Coastal Living, Coast, OC Magazine, Food Arts and Nation's Restaurant News. He is also featured in the PBS television series "How To Cook Everything: Bittman Takes On America's Chefs" (2005) and the PBS series “At The Chef’s Table” (2004). Boyce has taught classes at DeGustibus at Macy's Herald Square in New York and the Cooking School of Aspen. In addition, he has participated in the Annual Masters of Food & Wine event in Carmel, CA; and the Annual Yosemite Chefs’ Holidays at The Ahwahnee. He has been a guest chef on Holland America Cruises and has led Bike Riders’ Guest Chef Adventure tours in France and Italy. He will be the featured chef at the Laguna Art Museum’s “Feast on Art” Gala Benefit in June 2006.
He lives in Laguna Beach with his wife and seven-month-old daughter.