Chef Brownsmith graduated from the Culinary Institute of America in New York before setting out on a worldwide journey to hone his skills and master different types of cuisine. He has worked all around the United States and Europe in every capacity of the restaurant industry including stints as a cook, bartender, sommelier and hotel food and beverage manager. He then spent time staging at restaurants throughout the West Coast, including Seattle's famous Canlis Restaurant, before finding his way to San Francisco, a culinary hot spot for a talented, up and coming chef. The most pivotal point in his rising career has been his move to the kitchen of Alexander's Steakhouse, San Francisco under the tutelage of Executive Chef Marc Zimmerman. In this environment, James transformed from a restaurant industry vagabond into an academic of cuisine and cookery.
Chef Brownsmith is now the Executive Chef of Alexander's Steakhouse Taipei, Taiwan and Alexander's Steakhouse Tokyo, Japan. He, along with his dedicated team, creates an amazing menu by combining the pure flavors of Japanese cuisine with the creative and substantial techniques of the traditional American steakhouse. He aspires to pay homage to his new home by sourcing an abundance of fresh, local ingredients to showcase throughout the menu.
Chef Zimmerman moved to Northern California in 2010 to assist in the opening of Alexander's Steakhouse, San Francisco. Today, as Executive Chef, Marc helms the unique culinary experience for which Alexander's has become famous. The restaurant has recently been named "New and Notable" by Wine and Spirits Magazine and "Top Ten Steakhouses in America" by Gadot. Marc's culinary philosophy is rooted in seeking out the highest-quality, most luxurious ingredients in the world and presenting them with a creativity that defies imagination.