Native to North Central Phoenix, James was compelled by an opportunity to be creative during his tenure with Karl Kopp at AZ/88. While mastering the art of the classic cocktail he understood that restaurants were more than just a place to grab a quick bite - they were an opportunity to engage. As bar manager of The Parlor Pizzeria, James had built one of the most innovative beverage programs in Phoenix - a place where food and drink co-exist in unison and harmony. His recipes have been featured in local magazines such as Phoenix Magazine, Phoenix New Times, AZCentral, and Desert Living.
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