James Campbell Caruso Biography

Caruso was born in Boston and raised on the Basque and Italian cooking of his grandmother and mother. They started teaching me to cook when I was a kid and never kicked me out of the kitchen he said. When I was 9 or 10 my grandmother predicted that I was going to be a chef. I just figured everybody knew how to cook because everybody around me cooked. I didn't think of it as a profession per se. Caruso moved to New Mexico when he was 25 to study anthropology at the University of New Mexico. His anthropological training and love of cooking led him to explore the origins of Spanish cuisine and the different cultures that have influenced Spanish food. Through experience research and cooking tours of Mexico and Spain (including stints in Seville and Jerez de la Frontera) James has been able to combine his love of cultures and food to create a unique cuisine that brings together the best of traditional and contemporary foods of Spanish-speaking countries. During his studies he supported himself by working as a chef at Mimmo's the Second Street Grill and Scalo's where he met his wife Leslie who was the pastry chef.

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