While Jim Dennis attended the culinary program at Johnson County Community College, he apprenticed at Marina Grog & Galley, where Chef Amy Presson provided the inspiration for much of how he currently 'builds' a plate. Dennis learned how to trim a fish there, how to prepare dishes with many varieties of shellfish, and how to grill a steak perfectly. He then worked at Café Verona, before becoming Executive Chef at Jardine’s two years ago. Dennis likes to cook gourmet comfort food and makes everything in-house, except for breads and two desserts. “You’ll get food here that you would get from a big kitchen, but we don’t have a big kitchen. And our martini list usually gets raves.”
“In the future I will be part of, or own a restaurant that you would see on Diners, Drive-Ins and Dives (a Food Network show),” Dennis says. “I don’t do health food. I like doing the best mac and cheese, or the best fried chicken and I love everything 'pork.' "