James Tracey

The Path

From there, the cook’s path ran through Red Sage in Washington, D.C., Vidalia in Washington, D.C., Luma in New York City, Gramercy Tavern in New York City, and Lespinasse at The St. Regis Hotel in New York City before he advanced to sous chef at Craft in New York City. From 2010, the work shifted upward through management and multi-unit oversight: Head Chef at Craft in New York City, then Executive Chef at Crafted Hospitality in New York City, director of Culinary Operations at Starr Restaurant Organization in Philadelphia, Pennsylvania, and Culinary Director at Neighborhood Restaurant Group in Washington, D.C., Virginia, and Maryland from 2016. James Tracey now holds the title of Executive Chef & partner at Monterey and Executive Chef & partner at Isabelle’s Osteria.

The Work Today

At Monterey in Midtown Manhattan and Isabelle’s Osteria in Gramercy, James Tracey’s work is tied to charcuterie and whole-animal use. The focus is direct: “We utilize all the parts. It’s all on the dish: the tongue, the gizzard, the leg, the breast, and on the charcuterie board.”

In Their Words “We utilize all the parts. It’s all on the dish: the tongue, the gizzard, the leg, the breast, and on the charcuterie board.”

Acclaim

James Tracey’s recognition includes the James Beard Award for Best New Restaurant (2002), plus three-star reviews from The New York Times, listed twice as given.