James Fraser

James Fraser is an Instructor I in the School of Resort & Hospitality Management at Florida Gulf Coast University (FGCU). He holds an MBA and BA from Johnson & Wales University, along with certifications in cuisine, pastry, and wine from Le Cordon Bleu, Paris. His career spans over two decades of culinary and agricultural research across Europe, India, and the U.S., with notable stints at renowned establishments like Beauvilliers (Paris), Restaurante Bistrot (Italy), and the Southern Royal Hotel (India). In the U.S., he has worked at Stars (San Francisco), The Green Room (Dallas), and Baang (Greenwich, CT). He co-founded and sold Umi Sushi Lounge in Fort Lauderdale. Fraser is also Executive Director of the Institute for Culinary Awareness, Research, and Education (ICARE), a nonprofit focused on promoting sustainable culinary practices among emerging chefs.

Education:

• MBA, Johnson & Wales University
• BA, Johnson & Wales University
• Certifications in Cuisine, Pastry, and Wine (Le Cordon Bleu, Paris)

Research & Interests: Fraser specializes in global culinary techniques, sustainable food systems, and cross-cultural culinary education. His work integrates international agricultural practices with modern hospitality management principles.

Professional Roles:

• Instructor, FGCU School of Resort & Hospitality Management (past 10 years)
• Executive Director, ICARE (nonprofit)

Affiliations: Active in global culinary networks, with a focus on bridging traditional and innovative culinary practices.