A native to the Midwest, Executive Chef James Lyons graduated from Le Cordon Bleu Culinary Program in July of 2000. Since Joining D’Amico Catering in 2006 he quickly became an indispensable asset to the restaurant, bringing his exquisite pallet and creativity to everything he touched. His accomplishments and highlights include an apprenticeships with Master Chef Jean Francois Sicallac, La Tour D’ Argent, a Michelin rated three star restaurant in Paris, France and Chef Patrick Barbin, Fauchon, a top culinary company in Paris, France. He was also a Sous Chef at Lost Tree Club, one of the top rated clubs in the nation. Notable Minnesota Establishments James has served as an Executive Chef are the Minnesota Historical Society, the Guthrie Theatre, Vintage Wine Bar and Restaurant, and Hotel Intercontinental Riverfront St. Paul.