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Chef James D'Heron, Executive Chef

Chef James D'Heron is the Executive Chef for Yankee Stadium, one of the most recognized stadiums in the world. Yankee Stadium has received four consecutive five-star Diamond Awards from the American Academy of Hospitality Sciences.

Born and raised in New Brunswick, New Jersey, Jimmy first discovered his passion for cooking in high school when he worked as a bus boy in a small local restaurant where he had the opportunity to be mentored by the head chef. While attending the prestigious Johnson & Wales University in Providence, Rhode Island, Jimmy's externship allowed him to cook in the Athletes' Dining Room at the 2002 Winter Olympics in Salt Lake City. Upon graduating he spent seven years with the NFL and then became hungry for a new experience. Jimmy found himself cooking for the Ritz Carlton in Maui, Hawaii, for three years, where he learned the art of island fusion cuisine and how to surf. In 2013, Jimmy brought his creativity and proficiency back to the Ritz Carlton in Boston, and subsequently returned to the Tri-State area where he continued his career with Legends Hospitality at Yankees Stadium in the Bronx, New York.

While with Legends Hospitality, he has had an array of culinary opportunities, including assisting in the opening food and beverage operations of the kitchens for various NFL and NHL teams respectively. In 2015, Chef James worked at the first College Football National Championships in Dallas, as well as assisting at the grand opening of One World Trade Center. His food has been featured in the monthly Yankees Magazine issues from August 2013 to present.