Executive Chef/Parner Jim Stump, a native of Utah, has been working in the food service business since he was fifteen. Stump has worked at some of the Bay Area’s most acclaimed venues including San Francisco’s Fleur de Lys and the Blue Fox, Santa Clara’s Birk’s Restaurant, Saratoga’s Le Mouton Noir, and the Los Gatos Brewing Company.
After moving to California in 1980, Stump attended the California Culinary Academy and graduated with “Outstanding Merit”. In 1987 he became chefs assistant to Hubert Keller at San Francisco’s Fleur de Lys restaurant, and soon thereafter was hired as Saucier at San Francisco’s famed Blue Fox. In 1989 Stump moved to the Santa Clara Valley to join Don Durante at Birk’s Restaurant as Sous Chef. He then was promoted to Executive Chef, helping to more than double Birk’s business while establishing its reputation as one of Silicon Valley’s best steakhouses. In 1991 he joined Le Mouton Noir in Saratoga as Executive Chef, earning the restaurant the DIRONA Award, which placed Le Mouton Noir among the top 300 restaurants in the United States, Stump subsequently received the coveted 4 star rating from the San Jose Mercury News.
In 1992 Stump joined Andy Pavicich, Jr. in opening the highly successful Los Gatos Brewing Company.
In 1997 Stump and Andy Pavicich, Jr. developed and opened A.P. Stump’s, a 15,000 sq. ft. American chop house restaurant. Jim has received two 4 star reviews in the San Jose Mercury News.
Stump is involved in numerous charity events, and is currently organizing and is the lead star Chef for the March of Dimes event “Star Chefs.”
Jim has appeared regularly on T.V. and radio shows, as well as teaches cooking classes at Sur la Table.
Stump, 45 currently resides in San Jose. He enjoys biking, golf, gardening, and the ocean when he is not in the kitchen.