Jim Coleman Bio:

Chef Jim Coleman is one of America’s only multi-media celebrity chefs, having mastered television, radio, and print.  In 1993, the national trade magazine Restaurants and Institutions dubbed Coleman “the spatula-wielding king of all media,” a title he continues to hold.

When he’s not in the kitchen, Coleman is in front of a microphone.  In 1996, Coleman started hosting his television series, Flavors of America. After ten years on the air, Flavors of America is the country’s longest continuously running national cooking show on PBS and is enjoyed by approximately 50 million viewers.  In addition, Flavors is in syndication across the country (primarily with Comcast), increasing the show’s viewership by more than 23 million six days a week.

Chef Coleman and the Flavors crew have also filmed a spin-off show called Healthy Flavors. This series, which is in its second season, focuses on heart-healthy cooking.

Since 1996, Coleman has hosted A Chef’s Table, a weekly radio show that features conversations with nationally recognized chefs, authors, and food personalities on a variety of food and beverage issues.  The radio show reaches approximately 30 million listeners in 27 markets.  The show is the second largest NPR food program and continues to grow.  It is also carried on Sirius Satellite Radio and the Armed Forces Network as well as on the web at www.whyy.org/chef.

Chef Coleman also writes a syndicated weekly column called “The Chef’s Table” that answers readers’ questions about food and cooking and delves into culinary history and lore. It is distributed on the wire service and released weekly in 60 to 80 papers across the country. 

Coleman has published three nationally distributed cookbooks: The Rittenhouse Cookbook, A Year of Seasonal Heart-Healthy Recipes (Ten Speed Press, 1997), Flavors of America (published in 1998 as the companion to the television show), and Jim Coleman’s Flavors (Clarkson Potter/Publishers, a division of Random House, 2001). He is currently developing concepts for several new cookbooks.

In 2002, Coleman left the five-star Rittenhouse Hotel where he had been executive chef for 12 years to embark on a culinary adventure as executive chef of an historical property,  Normandy Farm, where he oversees all food and beverage preparation, including Coleman Restaurant. 

Coleman is a graduate of The Culinary Institute of America.  He was chosen as one of 40 out of 10,000 applicants to participate in the premiere session of Madeline Kamman’s Beringer School of American Chefs.  Born and raised in Dallas, TX, Chef Coleman’s career has taken him around the world– from the beaches of California to the Great Wall of China.  He and his wife, who is an editor and writer, live in Moorestown, New Jersey, and they have two children.