Read about our chefs at Bistro West by East

Biography of Chef James Piggott

Chef James Piggott has been practicing his culinary arts for close to 20 years. A graduate from Trent University with a degree in philosophy and political science and on his way to a career in law, he suddenly heard the call of the culinary arts. Under the mentorship of Chef Shawn Whalen for 9 years combined with the great recipes and culinary tricks of his mother and grandmother, Chef James has quickly made a mark in the hotel industry culinary field.

Holding positions as an Executive Sous Chef at Bloor Yorkville Marriott and then Executive Chef for the Renaissance Toronto Airport, Courtyard Downtown Toronto, Delta Meadowvale and Westin Prince, James is happy to once again find a home with Marriott at the Toronto Airport Marriott Hotel.

Chef James possesses a great passion for both culinary competitions and developing young chefs. As an apprentice, James was proud to be the captain of Culinary Team George Brown at the Taste of Canada International competition where the team placed 3rd in the world and were the top Canadian Team. He has been proud to represent the province of Ontario as a member of the 2000, 2004 and 2008 Culinary Team Ontario. The latter of which won multiple gold and silver medals at the World Olympics in Germany. With his passion to develop others, Chef James has been a member of the culinary faculty at both Humber and George Brown colleges where he has taught on a part time basis. He believes one of his most important roles is to nurture and train his young apprentices and cooks and he takes great pleasure in seeing his sous chefs go on to positions as executive chefs.

Outside of work James enjoys spending time with his wife Judy and relaxing with a good book. James is a member of the Toronto Escofier Society and is further hoping to expand his international competition resume by becoming a member of the national Canadian Culinary Olympic Team for 2012.