Meet Our Team


  • Jim Cooley
    Executive Chef

    After many years as a Chef in the Seattle area, Jim a.k.a. Jimbo took the position of Executive Chef at Whitman College. He needed to get out of the big city rat race and Walla Walla was the perfect opportunity.
    After earning a degree in culinary arts at Seattle Central Community College, Jim worked the restaurant scene in Seattle and on Camano Island. He’s worked for Restaurants Unlimited, The Coastal Kitchen, Machiavelli, and a number of mom and pop establishments. He joined Bon Appétit fifteen years ago and has been the Executive Chef at Agilent, Seattle University, and Starbucks Headquarters. He also spent a whole summer cooking for the Buffalo Bill’s football summer camp. Their poor season that year was not the fault of his cooking. He has also had a hand in opening numerous Bon Appétit accounts across the country.

    “Food should be fun, for the diner and for the cooks. Seek out the best ingredients and cook them with love, and find something to laugh about every day.”

    james.cooley@cafebonappetit.com






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  • Caroline Ferguson
    Fellow

    Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Caroline, your regional Fellow. Read more about Caroline and her interest in food issues here!

    caroline.ferguson@cafebonappetit.com