Pensacola-native James Briscione left the south for a woman. While working at Frank Stitt's legendary Birmingham restaurant, Highlands Bar and Grill, he recognized a young lady from the summer camp he'd attended when he was ten years old. (She didn't remember him, but knew he was from the same home town.) Briscione and Brooke Parkhurst, hit it off, striking up a long-distance relationship; he moved to NYC to be with her. Since arriving, the chef has veered slightly off course -- he became a television personality (he was the first-ever two-time Chopped champion), culinary director at the Institute of Culinary Education (ICE), and cookbook author. He just released his second volume. The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better offers cooking lessons from one of the city's most experienced culinary educators.
Photo courtesy ICE