Chef James Kent of Saga, Crown Shy, and Overstory in New York City died at the age of 45. We recount his legacy on American fine dining.
It was a memory that really stuck with chef Jamal James Kent. He’d gone to a famed Michelin-starred restaurant dressed smartly in cashmere and khakis, but sans a jacket. So when he arrived, he was forced to borrow a coat if he wanted to dine. “Halfway through the meal, I’m like, I’m taking this off,” Kent told me in March. “It was such a small coat. It was the most uncomfortable hour of my life.
In the wake of his passing, social media has been flooded with remembrances of Kent that speak to a similar connection he made with people across the restaurant industry. The outpouring of heartbreak and affection underlines both his devotion to making fine-dining restaurants welcoming to diners and his insistence that they be an inclusive place for staff as well.of her first interaction with Kent at Eleven Madison Park on her first day there a decade ago.
It was clear that Kent wanted to be a leader in the industry and build a restaurant empire to match the likes of New York giants such as Daniel Boulud and Jean-Georges Vongerichten. It was just as clear that he understood that his desire to be a leader came with a responsibility to mentor people and foster their careers as well as his own. It’s a role he embraced.
But it was hard to outshine James Kent, because as one chef told me after hearing of his death, “He was easily the brightest star of our generation.”Jeremy Repanich is Robb Report's culinary editor. He joined the magazine after stints at Good, Playboy, and multiple publications at Time Inc.
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