Despite his relatively young age, Washington , DC native James G. Paige II brings years of formal training and on-the-job experience to B. Smith's' Union Station Restaurant. Having earned his Culinary Arts degree from Johnson & Wales University and a degree in Nutritional Science from Howard University, Chef Paige began his professional career working in some of the areas finest kitchens under some of the most highly regarded chefs on the east coast. Of the great chefs with whom he has personally worked he sites Todd Gray of Equinox, Cathal Armstrong of Bistro Bis, Morou Ouattara of Signatures, Michelle Richard of Citronelle and of course B. Smith's as his major influences.
Even before Chef Paige knew he would pursue a culinary career he showed a true affinity for the flavors, techniques and traditions of Southern cooking. When he was hired at B. Smith's' he called it a dream come true because of the restaurant's excellent reputation for authentic Southern cuisine. Since his hiring Chef Paige has shown a keen ability to apply innovative ideas to B. Smith's existing menu. Now that he is responsible for running the kitchen at B. Smith's, Chef Paige continues to draw from his influences as the foundation for his own distinctive style. Now he has put his personal signature on B. Smith's' seasonal menus, the results have exceeded all expectations.
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