St. Charles Community College is pleased to announce the new Executive Director/Head Chef of the Field to Table Institute, Jay Valley.
Jay has built a remarkable career rooted in tradition, fueled by passion, and defined by excellence. Born and raised in the small town of Clinton, Massachusetts, Valley鈥檚 earliest culinary influences came from his family kitchen. His mother鈥檚 renowned homemade pasta and tomato sauce, and his father鈥檚 dedication to baking fresh bread, sparked a lifelong commitment to the culinary arts. Today, Valley continues to honor his family legacy by regularly preparing his mother鈥檚 original sauce recipe, sharing 鈥淣ona鈥檚鈥� authentic flavors with a broader audience.
After graduating from the David Hale Culinary School in 1982, Valley relocated to Dallas, Texas. One of his first jobs was at Le Panier before securing a position with Rosewood Hotels. In 1986, he joined the opening team at The Beau Nash in the Crescent Court Hotel as a chef/sous chef, ultimately spending 12 years with the company, including time at the iconic Mansion on Turtle Creek.
In 1997, Valley鈥檚 interest was piqued by a new culinary concept鈥�贰补迟窜颈鈥檚, founded by legendary restaurateur Phil Romano. After visiting the store, Valley was captivated by its innovation and energy. He and Romano, bonded by shared Italian heritage, developed a strong professional relationship. Valley joined 贰补迟窜颈鈥檚 as Corporate Chef and CEO, a role he held for 17 years. Many of the brand鈥檚 enduring favorites, including pizza Fridays and rotisserie chicken, were introduced under his leadership.
In 2015, Valley partnered with Romano once again to launch Saint Rocco鈥檚 New York Italian in the Trinity Groves development of Dallas. Valley has been a driving force behind the success of multiple culinary ventures on the property, including Holy Crust and Sum Dang Good, further solidifying his influence on the Dallas dining scene.
Often describing himself as the 鈥淔orrest Gump of Chefs,鈥� Valley鈥檚 culinary journey has included cooking for a distinguished list of world leaders, culinary icons, and celebrities. His guests have included Presidents Bill Clinton, George H.W. Bush, and George W. Bush; Julia Child, Wolfgang Puck, Jacques P茅pin; and entertainment and sports luminaries such as Mick Jagger, Mark Cuban, Troy Aikman, and members of the German Men鈥檚 National Soccer Team.
From humble beginnings in Massachusetts to shaping Dallas鈥檚 culinary landscape, Jay Valley鈥檚 story is one of resilience, creativity, and an enduring passion for food.
The Field to Table Institute at St. Charles Community College鈥檚 (麻豆传媒) Dardenne Creek campus has been so successful, the college is expanding facilities to include a new Caf茅/Market that will serve as a lab for students and provide an innovative dining and market spot for the public. According to Dr. Barbara Kavalier, the President of 麻豆传媒, "We are thrilled to welcome Jay Valley as the new Executive Director of 麻豆传媒鈥檚 Field to Table Institute. Jay鈥檚 remarkable culinary expertise and leadership鈥攈oned at some of Dallas, Texas鈥檚 most esteemed establishments鈥攂rings a dynamic vision to our program. His passion for food, education, and innovation will be a tremendous asset as we continue to grow 麻豆传媒鈥檚 role in shaping the future of sustainable food systems and culinary excellence. When asked his thoughts on this new chapter of his career, Jay said, 鈥淭his is not a new journey. This is the culmination of my many years in the culinary arena. My chance to incorporate all that I have learned into this wonderful opportunity and inspire a new generation creative culinary minds. When they said 鈥楩ield to Table鈥� they meant it. A Chef鈥檚 dream鈥�