James Barrett

James Barrett, Chef
Westin, Annapolis, MD

There’s a new chef in town at the Westin Annapolis, James Barrett. Barrett was raised in southern Anne Arundel County and spent his summers crabbing and fishing and spending time on his grandmother’s farm in Anne Arundel County, thus he has a deep personal appreciation for the bounty available to him from local watermen and farmers. While Barrett’s restaurant career may have started at the age of 14 as a dishwasher in Skippers Pier Restaurant in Deale, Maryland, he has honed his craft at some of the nation’s top resorts and restaurants including The Boulders and the Scottsdale Princess in Arizona. Locally, he has worked at the Washington Grill, the City Center Hotel, and the Bristol Hotel in downtown Washington. Barrett’s local ties belie his cooking style, which has west coast flair and a focus on organic, seasonal vegetables. According to Barrett, “I don’t believe in overdosing on ingredients. I want to showcase the food, not hide it. While working on the menu for Azure I wanted to give people the opportunity to dine with out having to break the bank. I am pairing traditional Maryland food with unique flavors that will enhance, not overwhelm, the taste. Of course, we will have the traditional crab cake on the menu but ours will be remarkable for its dense jumbo lump meat!” Chef Barrett also noted that his healthy eating mentality has led him to an appreciation for natural and organic foods, stating “I plan to offer natural beef and cage free chicken on the menu. I want my customers to have a fun dining experience that is unique in Annapolis. Now that I have two small children of my own, I have come to appreciate the importance of organic foods. Chef Barrett noted, “I have been cooking since I was 14. I like having fun when I cook and I am thrilled to be back on home turf and cooking with the ingredients that I have known and loved since I was a child. It is an honor to be affiliated with the Westin Annapolis. To say the least, I am inspired by the energy of the area!” Barrett received his formal professional training at the Johnson and Wales Culinary College of Arts.