Chef James Africano prepares interesting and unique dishes using only the freshest ingredients and local, in Season products. Chef Africano combines his experience with game meats, New Mexico flavor, and good old-fashioned home cooking to prepare outstanding and flavorful meals for all our guests!
James started his career as a dishwasher at Embassy Suites in Colorado Springs at the age of 16. By chance (or fate) an employee didn't show up for work and James was pulled over to make salads and sandwiches. That's where it all began-his love of cooking and of his wife, Shaundy.
James and Shaundy met at Embassy Suites where Shaundy's Dad was the General Manager. Shaundy spent her entire life in the hospitality business, moving all across America. Her passion is serving others and after having two kids, Alaina (25) and Quinn (20) she is happy to be working side by side with James in this new adventure!
James has a natural talent and gift for cooking, but never received a formal cooking education, just the "school of hard knocks" as he says. James cooked in Maui at the Grand Wailea, then moved back to Colorado Springs where he cooked at The Villa at Palmer Lake, Phantom Canyon Brewery, and Pelican's. James began his time at The Warehouse Restaurant in 1998 working for owner, Raphael Sassower. He was the Executive Chef for The Warehouse until 2007 when he moved to New Mexico to work for Ted Turner's Vermejo Park Ranch.
After 8 years in New Mexico, we were ready to "do our own thing". The opportunity to purchase The Warehouse presented itself and so we took the leap and bought The Warehouse in 2015. We now run it together, James in the kitchen and Shaundy in the Front of the House. We love The Warehouse, its history, and the people that have made it so special!
