Three chefs, two women and one man, are preparing food in a professional kitchen, focusing intently on their tasks.
A man in a white shirt standing with arms crossed in a restaurant or cafe, with a blurred background of indoor decor and plants.

James Menendez
Restaurant Operations & Profitability Consultant
Private Chef & Dining Experiences

I help independent restaurants run on margin, not guesswork, and I cook for households who want restaurant-level food at home.

I trained for a decade in some of the country’s most demanding kitchens, including Grace, Saison, Moody Tongue, and The Inn at Little Washington. That kitchen discipline is why I’m as comfortable with a food cost sheet as I am with a tasting menu.

For restaurants, I fix the numbers that decide whether a good place stays open: recipe costing, menu pricing, prime cost, and SOPs. I also built Pinch, a food costing and inventory tool for independent restaurants, because I kept seeing the same problems.

For households, I design weekly meal programs and private dinners around your tastes, dietary needs, and culture. I’m fluent in English and Spanish and work with clients from many backgrounds.

Based in Wilmette, IL. Serving Chicago and the North Shore.

Why Éter?

In Spanish literature, “Éter” is often used to describe something ethereal, otherworldy, and delicate- something of rare beauty or a transcendent experience. For food, it conveys that what you create is light, refined, and unforgettable. That’s what Éter by James Menendez is all about.

With Éter, Chef James takes that Michelin style elegance and brings it straight to your business and home, to relieve your needs that you’ll never forget. His ability to collaborate while contributing a unique perspective fosters comfort, elevates quality, and inspires others.