Sous Chef James Lavigne brings both Yankee sensibility and Southern tradition to the Stir kitchen.
Born in Nashua, NH, he was raised in Tallahassee, FL. After beginning his cooking career in Tallahassee, James headed north to the New England Culinary Institute in Montpelier, VT, where he earned a bachelor’s degree with a focus in sustainability. He cites his time as an intern at Salt Café, a 12-seat space located in his college town, as incredibly formative for the type of work he does now at Stir. The café’s menu changed every three weeks, each time featuring a different theme, such as Alice in Wonderland, Henry David Thoreau, or Homer’s The Odyssey.
After his graduation in 2014, James began as an intern at Menton, Barbara Lynch’s Relais & Chateaux property in the Fort Point neighborhood of Boston, where he stayed for three and a half years and rose through the ranks to become sous chef. He joined the Stir team as a sous chef in February 2017.
At Stir, James develops and leads classes, from menu creation to idea research, recipe testing, and service execution. He enjoys the fast pace of the kitchen, the intimacy of the 10-seat space, and his ability to make people feel good through food. James is a self-described history buff, and is excited to use historic foods and events as inspiration for menu development.
James is a father to a baby boy, born fall 2017, and loves going to the farmers’ market and on hikes with his family on his days off. He is passionate about creating beautiful, seasonal dishes with local ingredients both at and outside of work!