Chef. Operator. Profit Strategist.

Michelin-trained chef who helps independent restaurants cut food cost, price menus right, and run kitchens on margin, not guesswork. Helping Chicago and the North Shore businesses with cutting cost to creating structure such as SOP.

Book Free 20 Minute Margin Review

Trained at Grace, The Inn at Little Washington, Sixteen, Saison, and Moody Tongue

I help businesses optimize operations, improve consistency, and strengthen profitability through practical consulting and bilingual communication in English and Spanish, while also providing personalized client services.

Looking for a private chef or weekly meals? Eter creates elevated dining experiences for clients.

One person. Two specialties. Same standard of excellence.

Book a Free 20 Minute call
A plated dish with a piece of cooked seafood, garnished with herbs, and a dollop of sauce, on a round plate with a ridged design.
A stainless steel cup filled with dark soy sauce, placed on a black wooden surface, with some lime wedges and vegetable sprigs beside it.
A round loaf of bread covered in flour, resting on a wooden cutting board, with a partial loaf or bread in the background and a bread knife nearby.
An artistic dessert with a fried egg, garnished with decorative edible elements like white lace, green leaves, and small spirals, served on a black plate.
Three chefs in white uniforms preparing food at a counter in a busy kitchen with hanging dried herbs and flowers overhead, and a person observing in the background.
A table with three stainless steel catering trays filled with various food items. The top tray contains a creamy salad with chopped vegetables and herbs. The middle tray is filled with cooked mussels, and the bottom tray has a vegetable stew with zuc
Three chefs or culinary students in a professional kitchen focused on preparing food, with the woman in the foreground holding a ladle.
A round chocolate dessert topped with a scoop of vanilla ice cream, yellow fruit pieces, crushed nuts, and small drops of yellow sauce on a white plate with a black rim.
A man with long dark hair pulled back, wearing a white shirt and apron, standing with arms crossed in a restaurant or cafe with warm lighting and blurred background.
Sliced grilled chicken breast garnished with microgreens, served with avocado and a small salad, on a white plate.
Close-up of three croquettes topped with green herbs, chopped onions, and corn chips, served on a white plate with a black rim, placed on a wooden table outside.
A round chocolate mousse cake garnished with walnuts, hazelnuts, and yellow edible decorations on a white plate.
A gourmet dish featuring a creamy green sauce with herbs, topped with diced raw fish, garnished with microgreens and crunchy curved elements, presented in a gray ceramic bowl.
A white plate with grilled fish, garnished with herbs, served alongside a chickpea and vegetable stew topped with a dollop of sour cream and herbs, on a wooden table.
Plate of sliced grilled chicken with sauce, served with greens, yellow strips, and herbs on a white plate with green sauce, on a black table.

“I asked around have you ever had a chef turn your food cost around and kept it consistent? James turned my 29% food cost to 22%!”

“Chef James helped create kitchen procedures which helped improve consistency in our kitchen!”

A man in a white shirt with rolled-up sleeves standing with arms crossed in a restaurant or cafe, with a blurred background of people and plants.

Chef James Menendez

Founder/Executive Chef