Chef James C. Campolieto
Chef James graduated from the Culinary Institute of America, Hyde Park New York campus, in 2004. His culinary background has been shaped in multiple states around the country and throughout Europe. He has been an ACF (American Culinary Federation) member since 2006 and is a Certified Culinarian. As an ACF Member, Chef James has competed in, and won, awards and medals at many ACF-sanctioned culinary competitions.
Chef spent time in Valbonne, France, working at Restaurant Daniel Desavie, learning the techniques of provincial cooking at this Michelin-rated restaurant. Locally, he worked at the Genesee Valley Club (2004-2009) where he learned every position in the kitchen. This prepared him for his next role as Executive Sous Chef at Monroe Golf Club. Working there under his mentor for seven years, he refined his style of cuisine and he brought these techniques to Cobblestone Creek Country Club.
Chef James strives to find and bring the best locally and seasonally sourced ingredients to the kitchen and dining room. This versatile cuisine - mixing classic and modern techniques - enables Chef James to give Cobblestone Creek members an exquisite dining experience.