Chef and Kitchen

Jim Oetting - Corporate Chef

Jim Oetting - ChefJim Oetting happened into the culinary field after receiving his bachelor’s degree in Computer Science and an MBA from the University of Kansas. He took a job at a deli to earn money while pursuing his master‘s degree. What began as a two-person operation expanded into an opportunity for Jim to gain some early experience as a kitchen manager. It was then he knew what he wanted to do with his life.

Graduating at the top of his class at Le Cordon Bleu accredited Scottsdale Culinary Institute, Jim was also exposed to some great presentations at Wright’s, the fine dining kitchen of the Arizona Biltmore.

Later, Chef Oetting became a sous chef at YiaYia’s Eurocafe in Denver, a PB&J Restaurants concept that he had worked for as a pizza cook before school. He assumed the chef role for Cherry Creek pioneer Adde Bjorklund at Bistro Adde Brewster for two years before returning to YiaYia’s as executive chef. He did a year stint at Tavistock Restaurants California Café before moving to Dallas.

The need for more growth as a chef and a better real estate market landed Jim and his family in Dallas. He spent 8 months at Alberto Lombardi’s Toulouse before joining Restaurant Works in June 2007. Functioning as corporate executive chef of Victory Tavern, Jim is excited about the opportunity presented with this role and looks forward to applying his style to each cuisine involved, which can best be described as the preparation of great ingredients simply to represent the seasons and showcase the local regions wherever possible.

Chef Oetting was fortunate enough to prepare a 5 course dinner at the James Beard House in New York, invited during a “Rising Young Chef” series, and demonstrated his style by using a local Colorado product in each course. He also taught at the Cooking School of the Rockies for 5 years as part of the Cheftrack Program, in which local chefs were involved in the teaching process.