James Junge

James takes his motto of “one team, one dream” to heart by empowering his staff to learn new skills and excel at their positions, and by leading teams with integrity and excellence. As the Director of Culinary Operations for Sage Hospitality Group, he’s responsible for all of the back-of-house and culinary operations for all Sage Restaurant Concepts properties. With over 15 years of hands-on experience, he’s able to elevate the social culture and culinary standards of his kitchens, create highly efficient workspaces, and increase the efficiency of food cost by limiting waste and working closely with vendors. 

His wide range of experience in hospitality-driven restaurant concepts has covered every level of planning to execution. Before working with us, James was the Culinary Director of Brinkerhoff Hospitality, where he oversaw supply contracts, leadership development and kitchen design for a portfolio of restaurant locations. With a high attention to quality and detail, he was the Culinary Manager, Chef for multiple Hillstone Restaurant Group concepts in New Orleans, Irvine, West Palm Beach, Montecito and Boston. 

He is a graduate of Napa Valley College Culinary School who has come quite a long way since his first fast food job as a teenager. James loves to travel to The Caribbean and hopes to someday take a backpacking trip through Alaska. 



Sage Restaurant Concepts


Director of Culinary Operations

Joined Sage


Personal Motto

One team One Dream

Favorite Travel Destination

The Carribean! Caymans, Aruba