Among the world’s chef icons, Jim Dodge, a renowned pastry chef and author, is included in almost everyone’s short list of those who have had the greatest influence on American cuisine in past 20 years. Dodge's hospitality “pedigree” originated in the White Mountains of New Hampshire, where his ancestors were innkeepers for seven generations. From early training and direction at his parents' resort, The Inn at Steele Hill, Dodge went to work for James Smith at Wentworth-by-the-Sea, in Portsmouth, NH, and ultimately met Swiss Chef Fritz Albicker, who changed his interest from becoming an hotelier to a chef.

Later, at Albicker's Strawberry Court in Portsmouth, Jim learned how to meld Swiss influence with his New England heritage, resulting in the unique method of preparation and styling that sets him apart as a chef-extraordinaire. He next moved to the West Coast to be the Executive Pastry Chef at the Stanford Court in San Francisco from 1978 to 1988. In October of 1991 he opened The American Pie, a restaurant and pastry shop offering modern American fare in Lang Kwan Fong, Hong Kong. After opening a wholesale bakery and second American Pie in Hong Kong, Jim Dodge moved back to the States to become the Senior Vice President at New England Culinary Institute in Montpelier, Vermont, where he raised the Institute's standing in the culinary world. He is currently General Manager of Food Services at the Getty Center in Los Angeles.

Jim has published several books, including the award-winning cookbook, The American Baker, and is a contributing editor to the newly revised Joy of Cooking. He as been a contributing editor to several magazines and has received numerous honors, including the "Honor Roll of American Chefs", The James Beard Cookbook Award, and the "Gold Plate Award". Dodge has appeared on the” Today" show, "The Home Show”, “Good Morning America" and "Great Chefs of San Francisco". He was one of the featured chefs in Julia Child’s boo, “In Julia’s Kitchen with Master Chefs”. He donates his time regularly to charities throughout the country, and has been an active member of the Boca Bacchanal Committee, serving as Advisory Chef Chairman.






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