Meet Chef James Boyce

This 20-year industry veteran launched his culinary career at New York’s venerable Le Cirque, where he worked for six years under the tutelage of Daniel Boulud. While working in New York, Boyce studied at the Culinary Institute of America (CIA) in Hyde Park, graduating with top honors. In 1990, Boyce made his first trip west to The Phoenician, where he worked with Mary Elaine’s former chef de cuisine, Alex Stratta. After an initial five years with The Phoenician, he went to Caesar’s Palace in Las Vegas as chef de cuisine at Palace Court. He joined Loews Coronado Bay Resort as executive chef in 1995. While heading culinary operations for Loews, he made a name for himself as one of Southern California’s leading chefs, earning critical acclaim and a variety of awards.  

With his experienced, inventive approach to the culinary arts and his dynamic leadership qualities, James Boyce was tapped to be the anchor of Studio when it opened in 2003. After earning a second Mobil Five-Star award for Studio, he and his wife Suzan relocated their family to Huntsville, AL to begin a new chapter in their lives with the development of their own company, Boyce Restaurant Concepts, Inc.

In 2008 they opened Cotton Row, in Downtown Historic Huntsville, featuring fine American cuisine with strong Southern influences.  They also opened Pane e Vino Pizzeria, which offers rustic-chic Italian fare in a superbly artistic setting…just below Huntsville’s own Museum of Art which overlooks Big Spring Park.  And in December 2010, Jimmy and Suzan opened the doors of the Commerce Kitchen - influenced by turn of the century style and classic cuisine. 

Each of the Boyce’s restaurants offer their guests a creative amalgamation of the past and present, in taste, decor and experience - a compelling combination which makes for destination-travel-and-dining in downtown Historic Huntsville, Alabama. 

Jimmy is regularly featured on the cooking segment of the Today show, in Martha Stewart Weddings, and on Martha Stewart Living Radio.  He and his restaurants are also featured in highly acclaimed magazines from Cooking Light, and Food & Wine, to Men’s Health.