Levy Restaurants

James Pierson was born in southern Ohio, graduated from Carlisle High School and then attended college at DeVry Institute for a BS degree in computer information systems. While searching for a CIS job and student loans to pay, James took a job at Dayton Country Club, in Dayton Ohio, as a Prep/Grill Cook.

Soon after he started this job, the Executive Chef saw talent and potential in James and encouraged him to consider a career in Culinary Arts. After a year, James was promoted to Evening Sous Chef and got hands on experience for two years. When the Executive Chef left DCC for another job, James was promoted to Executive Chef. One year later, James followed the General Manager to Forest Hills Country Club in Richmond, Indiana. James was the Executive Chef in Richmond for three years and in 1994 decided he needed to complete his culinary career by getting his degree.

After being accepted at multiple culinary schools, he decided on Johnson and Wales University in Charleston, South Carolina. At Johnson and Wales, he entered the Advanced Standing program and graduated Summa Cum Laude with a 4.0 grade point average. After graduation in May of 1995, James accepted the Executive Chef position at the Country Club of Salisbury. After eight years of service at the Country Club of Salisbury, James decided to expand his culinary experience and accepted a position with Levy Restaurant’s at Lowe’s Motor Speedway.