About James Stolich

From the Farm to the Kitchen

James grew up on a 50-acre horse farm near the Salinas Valley, California's agricultural heartland. His great-grandfather emigrated from Yugoslavia to the Central Valley and started an apple farm. His grandfather later moved to the fertile Salinas Valley and founded one of the first produce companies there — Sun Harvest. Growing up surrounded by fresh fruits and vegetables shaped James's lifelong connection to food at its source.

James earned a Master's degree in Spanish literature and linguistics from Middlebury College and spent two years living in Spain, where he fell in love with the country's food culture — the markets, the communal meals, the deep respect for simple, seasonal ingredients.

Back in San Francisco, James spent 12 years working at advertising agencies. But cooking became his therapy, his creative outlet, his true passion. He started CookWithJames as an underground supper club — preparing multi-course regional Italian and Spanish dinners in his home for friends and adventurous guests.

Training & Food Writing

James staged at Quince, one of San Francisco's acclaimed Michelin-starred restaurants, after they opened in 2004. He has also lived and cooked in both Italy and Spain, deepening his mastery of Mediterranean cuisine through immersion rather than just instruction.

After leaving advertising in 2009, James launched CookWithJames as a full-time business offering private sit-down dinners and cooking class parties for all occasions.

From 2011 to 2018, James served as the official food columnist for the Nob Hill Gazette, San Francisco's premier society and lifestyle publication. His columns covered the Bay Area dining scene and beyond — many of those articles are archived in the CookWithJames food writing archive.

Farm-to-Table Connections

Every week, James shops at the Ferry Plaza Farmers Market at the San Francisco Ferry Building. He's not just a customer — he's friends with the farmers. Norman, Jill, and Tallia at Four Sisters Farms are regular stops. This personal connection to local growers means every class features the freshest, most seasonal ingredients available.

The Farmer's Market Tour + Cook class takes guests along on this journey — meeting the farmers, hand-picking produce, then returning to James's kitchen to cook an unforgettable meal together.

Philosophy

James doesn't run a restaurant or a cooking school. His classes happen in his own home kitchen — an intimate space where strangers become friends over shared meals. Every class is tailored to the group, whether they're complete beginners or experienced home cooks.

The philosophy is simple: great food starts with great ingredients, prepared simply, and shared generously. Italian and Spanish cuisines are the foundation — traditions built on exactly those principles.

James believes cooking is fundamentally about connection. Connection to the land, to the people who grow the food, to the history behind each dish, and to the people you share it with. That's why every class ends around the table, feasting on what everyone created together.