Chef James Laird’s acclaim emanates from his home town of Middlesex, New Jersey to the much larger culinary world. The New York Times named him “one of the best classically trained chefs in New Jersey,” and New Jersey Monthly magazine has consistently rated his restaurant among “the best of the best.” The Record describes his cuisine “as a soft and subtle love song,” and Crain’s NY Business remarked, “Serenade is among the Garden State’s most rewarding dining destinations.”

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Upon graduation from the Culinary Institute of America, James traveled to Europe to hone his skills under the tutelage of renowned chefs Georges Blanc and Alain Pic. During the early ’90s, he held positions at Lespinasse, The River Café and Aureole, eventually moving on to New Jersey’s esteemed Ryland Inn. During his tenure as sous chef, the restaurant received an “Extraordinary” rating from The New York Times (the equivalent of four stars).

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It was also in the kitchen of The Ryland Inn that James met the woman he would later marry and partner with at Restaurant Serenade, Nancy Sheridan, a former Wall Streeter-turned-Culinary Institute star grad.

 

In 2011, James and his wife, Nancy were presented with the New Jersey Restaurant Association’s Gold Plate Award, which recognizes excellence and longevity in the restaurant business. In 2000, as a tribute to his creativity and expertise, James was the first New Jersey chef awarded the prestigious Robert Mondavi Culinary Award of Excellence. The Mondavis, who were present at a gala celebration held in his honor, cited James as a chef who “embodies the timeless principles of gastronomic greatness” by creating cuisine that pairs beautifully with wine.