My new Chef Jim jokes that he took theater in school, but quickly found out he was a bad actor but a really good waiter. Actually, Jim quips, he’s a pretty good actor as well, which is easy to believe when you see Jim interact with diners and introduce menus.
Jim got his start in the restaurant business at The Inn at Little Washington and Four and Twenty Blackbirds, where he worked with two of the best chefs in the world. He learned patience, kindness, and a good attitude, as well as to pursue excellence, from the influence of Patrick O’Connell and Heidi Morf. While these mentors may top his resume, Jim’s first teachers were his mom and grandmother, and Jim takes pride in dubbing himself “mother taught.” His mom, Daphne Hutchinson, loves food and cooking, and Jim describes most family events as centering on cooking for fun. He still describes himself as “playing in the kitchen,” and this love of experimentation gives his food an adventurous twist.

Jim’s sense of adventure comes through in his second passion: travel. Looking for a way to combine his passion for cooking and desire to see the world, Jim decided to cook on cruise ships. He has traveled all over the world cooking for small cruises, including some run by National Geographic. He has worked in many different venues, from large ships to smaller private yachts. Some of his favorite destinations include Alaska, the Caribbean, Australia, and Cuba. Jim’s cooking reflects his world travels in its interesting flavors, diversity, and wide-ranging palette. He is also rumored to make a mean mojito that native Cubans claim is the best around.

Jim owned a restaurant in Northern Virginia called the Blue Rock Inn. It won awards, Zagget ratings, and AAA ratings. It was also selected by Northern Virginia Magazine as one the top eight romantic getaways from Washington, D.C.
Jim recently decided to stop traveling as much so that he could stay close to his mom. And we are so lucky he did! Jim decided to take the job I offered him at The Inn at Court Square because he loves the atmosphere and look of my Inn. Like me, he appreciates the intimacy of a small inn and loves interacting with guests. After a mere three weeks, Jim says he feels like he is among family—and the feeling is mutual. 

 During his first week, Jim put on a delicious dinner party for my friends and family. The four-course meal featured Moroccan rack of lamb or sesame ginger crusted tuna, flourless chocolate torte, and carefully chosen wines for each course. On New Year’s Eve, Jim did his first private party for 24. The guests were treated to a five-course meal that featured salmon mousse canapé, lobster tail, jicama salad, filet mignon or crab cakes, and white chocolate crème brulee. Each course included a specially chosen wine as well. Upon tasting the dessert, one guest was overheard saying “I could eat twelve of these!” We are so thrilled to have a chef who is passionate about food and who wants to explore new possibilities at The Inn At Court Square. His upcoming projects include revitalizing our lunch menu by adding new dishes, holding monthly wine dinners, and running private parties and special events at the Inn. Keep your eyes peeled for Chef Jim’s creative food adventures at The Inn At Court Square! We can’t wait to see what he does next! I am so thrilled to have Chef Jim McCullough come to my home to The Inn At Court Square!