James Canter

Connecting people with their food sources while procuring the freshest most wholesome foods available and then putting my signature on these pristine products is my goal. Also providing a dining experience with an educational aspect while breaking down the barriers of pretension.
Authentic Spanish paella.
World Food Championships: The World Food Championships is the natural progression of the thousands of cooking competitions that take place across the globe each year. Tens of thousands of home cooks and professional chefs competed in a year-long trial to qualify for the World Food Championships in Las Vegas with $300,000 in prize money up for grabs.
Four Seasons @ The Omni. Tampa. Fl
Culinary apprentice
Pena Pacha Mama. San Francisco, Ca
Executive Chef/partner
Foreign Cinema. San Francisco, Ca
Sous Chef
McKinley Chalet Lodge. Denali, Ak
Executive Sous Chef
MFA Cafe, Museum of Fine Arts. St. Petersburg, Fl
Executive Chef
Alhambra McAllen. McAllen, Texas
Executive Chef/ Owner
Victoria Country Club. Victoria, Tx.
Executive Chef
Guerrilla Gourmet. Kitchens got wheels (anywhere)
Sustainable kitchen solutions
Community food activist
TV/radio guest appearances
Food sanitation
Safe food handling
Ingredient sourcing
Inventory control
Kitchen management
Staff training
Menu development
BOH operations
Meat butchery
Cake/pastry decorating
Product ordering
Food/menu costing
My main focus is on regional Southern Texan guise of New American cuisine as well as staying with my roots to the Chesapeake Bay and my training within the cuisines of the Mediterranean region of Europe.

  • Alhambra Farmers market

  • Explore McAllen

  • 4th annual paella contest

  • Channel 4

  • Guerilla Gourmet pilot reel

  • Ahambra farm project

  • Alhambra McAllen
City of Weslaco, Texas-Farmers market advisory board
City of McAllen, Texas-Farmers Market advisory board
Pachamama Alliance, fund raiser
Susan G. Komen, fund raising
March of Dimes, fundraising
Culinary Institutes of America, San Antonio, fundraising
Food bank of the Rio Grande Valley- frequent donator and fund raising advisory board
Victoria Country Club, Chef/Member
South Texas College, culinary advisory board
American Culinary Federation-prospect and associate
Texas Food Revolution-Captain
RGV farmers Market Alliance- Co-founder
  • Trinity episcopal fundraiser, Best of taste, 1st place
  • 1st place Ben E. Keith, hot foods competition
  • Received 2 ½ Stars for Best Places of Northern California
  • Texas Monthly Magazine has Alhambra Restaurant on their 100 Top Texas Restaurants (Farm to Table) issue.
  • Gold Medal Sous Chef ACF Hot Foods competition - Tampa, Florida
  • Top 20 "community leaders" RGV, Conzepto magazine 2011
  • Rio Grande Valley Iron Chef, 2nd place 2010
  • People's choice award "PAELLA" Austin, Texas
  • Grand Champion Master Paella challenge 2010, 2012, 2013
Vogel talks RVing, Farmers Market in downtown McAllen, February 2012
My SA, Birders have a tasty reason to fly south, January 2013
Dallas news, Bird lovers and foodies flock to McAllen, October 2012
Namaste Valley, Yogaliscous is cooking, September 26
Valley business report, Alhambra at the Crossroads, August 2012
Healthy Magazine, Eat Fresh Eat Local, July 2012
The Pan-American, Home Grown, January 2012
Chow, Fine dining in the Rio Grande Valley, July 2011
Club 106.9, Brews for boots, July 2013
The Brownsville Herald, San Benito farm hosts some of the valley's finest, 2011
Mouth of Tampa Bay, Best new restaurant, 2009
Tampa Bay Times, 100 to love, January 2009
Urban Times, New years resolution: veg out more, December 2013
Culinary Institutes of America, 3rd annual paella challenge, March 2012
Peta Prime, Thoughtful cuisine of the Rio Grande Valley, June 2012
Savor SA, Paella perfect, March 2012
My SA, Chef's stir up, March 2013
The Monitor, McAllen's Top chefs lead, July 2010
Celebrity Events, Making a difference in our community, March 2012
Valley Voice, Local Chef with bragging rights, November 2011
Knopp Branch Organic Farms-Brand Ambassador
Bobwhite Energy Services-Brand Ambassador
Groundswell Dorper lamb Farms-Brand Ambasador
Broken Arrow Ranch/Diamond H-Brand Ambassador
Ben E. Keith- Brand Ambassador
RGV Farmers Market Alliance- Brand Ambassador
3CK coolers
Aurelia's Chorizo-Brand Ambassador
James Canter
James Canter
Victoria, TX
United States

Guerrilla Gourmet Mobile Kitchens
Chef Owner

I was raised in a family that really loved to cook and gather around for the occasion and most of my family worked in my Uncle's seafood restaurant on the Chesapeake Bay in Maryland.
I grew up around the many tributaries and brackish marshes of the Chesapeake Bay and the restaurant, I spent many a summers day there while my Mother and  my other family members prepped, cooked, and geared up for nightly service, my summer babysitter was a culinary graduate from Culinary Institutes of America, basically the Executive Chef of my Uncle's Chesapeake Bay seafood resto.

I was very lucky to have also toured Europe, the West Indies, as well as Iceland, and North Africa. These travels opened my eyes to cultural diversity and all cultures common thread, FOOD.

I was always an adventurous diner and interested in cooking as a child and well into my teens so I decided to attend culinary school after I graduated High school where I was now transplanted to yet another bay town, Tampa/Clearwater Beach, Florida.

While I was dong my apprenticeship at The Omni Hotel in Tampa, Florida I went on a trip to Los Angeles and for the first time on the West coast where my mind was blown with the diverse culture and their perspective cuisines, as well as the Californian food philosophy, I was completely hooked.

From then on I traveled and went to work cooking, skateboarding and to live in San Francisco for many years as well as remote Alaska, Los Angeles, Chicago, Kentucky, remote Montana, Florida, Oregon, Detroit, North Carolina, Colorado and now South Coastal Texas.

My current goal is to work our family ranch learning organic farming technics as well as sustainable animal ranching and then to work towards opening a new restaurant concept while applying all that I have learned from ranch life in San Antonio, Texas and really immersing myself into providing a cohesive community driven sustainable farm to table and seafood concept.