Chef Jim Pine
Chef Instructor, Culinary Arts, General Education
The best way to learn about a people is through their food. I love Spanish Tapas and Pintxos. There is something really democratic about having your own personal choice of dozens of food bite options. When you're done, you pay by how many toothpicks you have left on your plate. Genius!!!
About
Chef Jim Pine’s culinary story started right where he teaches today. He began as a student at the Cooking School of the Rockies in Boulder, which would later become Escoffier’s Boulder campus.
After graduating, Chef Jim spent over a decade honing his craft in top kitchens across the U.S. and France, including Le Aubertin in Avignon, Le Absinthe, Triana, and Dolan’s Restaurant, where he served as Executive Chef.
Chef Jim has also built a career beyond the restaurant line.He served as Director of Culinary Research & Development for Noodles & Company, Director of Food & Nutrition Services at UCHealth Anschutz, and Director of Purchasing for the Culinary School of the Rockies.
Along the way, his passion for food and travel earned him a spot as one of March of Dimes’ Top 10 Chefs of the Year in 2003, and his work was featured in Westword’s coverage of Boulder’s tapas scene.
A dedicated home cook and sous vide enthusiast, Jim has traveled to every country in Western Europe in pursuit of good food and new perspectives. He says connecting with students who share his passion for the craft is one of the best parts of teaching, and he doesn’t take the privilege of shaping the next generation of chefs lightly.
Honors & Awards
- March of Dimes Top 10 Chef of the Year, 2003
Professional EXPERIENCE
- Director of Food & Nutrition Services - UCHealth Anschutz, Aurora, CO
- Director of Culinary Research & Development - Noodles & Company, Broomfield, CO
- Director of Purchasing - Culinary School of the Rockies, Boulder, CO
- Chef Instructor - Culinary School of the Rockies, Boulder, CO
- Executive Chef - Dolan's Restaurant, Boulder, CO
- Sous Chef - Le Absinthe, Boulder, CO
- Sous Chef - Triana, Boulder, CO
- Line Cook - Renaissance, Aspen, CO
- Line Cook - Brasserie 1010, Boulder, CO
- Line Cook - The Med, Boulder, CO
- Line Cook - The Dandelion, Boulder, CO
- Line Cook - Le Aubertin, Avignon, France
Dish Examples
Cold soba noodles with tsuketsuyu dashi dipping sauce
Daikon radish salad, tempura shrimp, zucchini, and snap peas.
Seared fresh diver scallops with Romesco puree
Seared fresh diver scallops with Romesco puree and citron dressed baby greens.
Dulce de Leche caramel Ricotta pancakes with bruleed bananas
This was made with my homemade Ricotta.
San Francisco cioppino
San Francisco cioppino with San Marzano tomatoes, black tiger shrimp, Pacific Halibut, PEI black mussels, and homemade shellfish stock.
Education
- Bachelor of Science Business Administration - Westwood College
- Professional Culinary Arts Certificate - Cooking School of the Rockies
