Chef James Corbin, a native of New York, earned degrees from both the Culinary Institute of America and Johnson & Wales University. He began his post-graduate career in New York City with the DDL Foodshow, brainchild of Dino DeLaurentis, Hollywood mogul and grandfather of celebrity chef Giada DeLaurentis. The DDL Foodshow concept was the only of it’s kind and paved the way for culinary havens like Mario Batali’s Eataly (NYC, Boston and Las Vegas.) Jim moved to Boston for an opportunity at the renowned Parker House Hotel, in the position of Chef Garde Manger. From there he worked his way up the culinary ladder, earning respect in the industry as he grew, culminating in an impressive career as an Executive Chef, with stops along the way at the JFK School of Government at Harvard University, The World Trade Center Boston, and Currier & Chives Catering. 

In May 1994, Jim achieved his dream and opened Blue Basil, the acclaimed restaurant and catering company. In 2006, after Blue Basil dissolved, Jim started a nine year stint at the famed Essex County Club in Manchester-by-the-Sea, Massachusetts. In March 2017, Jim moved to the world class Eastern Yacht Club on Marblehead Neck. Originally hired as a culinary consultant to help remedy food consistency, labor and food cost issues, Jim took over the Executive Chef position in May 2017.   

Jim’s primary interests are food, wine, golf, music, and politics. He currently lives in Boxford, Massachusetts and is married with two adult children.