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Sous Chef

James Aldridge has a love for cooking that began in childhood. His passion is in seasonal, sustainable food, stemming from his experiences at his family farm in upstate New York. He attended the Culinary Institute of America and has worked his way up at a variety of restaurants since then, including RM Seafood in Las Vegas, Tom Colicchio's farm to table restaurant Riverpark and Clay in New York City. James joined the opening team at Penny Bridge team in 2021.