Citron Restaurant Executive Chef James Bailey

As Executive Chef for Citron restaurant at Viceroy Palm Springs, James Bailey applies a culinary philosophy centered on simple, seasonal ingredients, then elevates these to construct amazing epicurean explorations. Applying the classic techniques, his New American menu for Citron draws on flavor profiles often inspired by the family cooking of his southern upbringing in Richmond, Virginia, along with insights gained through his world travels.

"At Citron restaurant we strive to provide a unique culinary experience that focuses on classic techniques with a lighter touch," says Bailey, "to create delicious health-conscious cuisine. All of my dishes draw from the rich bounty of California's produce, its sustainable seafood choices and naturally raised meats & game. I enjoy cultivating long-term relationships with small producers, those trusted purveyors who harvest products in a clean way that does not harm the environment, animal welfare or our health." Akin to this emphasis on natural and healthy fare, Bailey's southern roots have instilled in him a preference for slow foods — traditional, uncomplicated dishes full of fresh, seasonal flavors. At Citron, he applies this passion with a cultivated hand that transforms homegrown meals into savored experiences.

As expected, Bailey's signature dishes showcase flavors and ingredients that are healthful and pure. Examples include Day-Boat Scallops (fresh and preservative-free from Viking Village) with kabocha squash, brussels sprouts and brown butter vinaigrette; and Liberty Duck Breast (all-natural and slow-raised from Sonoma County Poultry) with cannellini beans, spiced rosemary honey and Swiss chard. Citron Restaurant's Tasting Menus best capture the full expression of Bailey's craft and are available for Tuesday Tastings and Farmers' Market Thursdays.

Bailey received a Pro Chef degree at the esteemed Culinary Institute of America and is a certified member of the American Culinary Federation. He comes highly experienced in the operational challenges of a full kitchen and professional staff, as well as in banquets, special events, and food and beverage management. During eight years of professional experience in the hospitality industry, he quickly ascended to Executive Chef status for a number of prestigious venues, most recently at the Sheraton Delfina — a Viceroy Hotel Group property — where he developed a profound appreciation for the diverse food culture of the west coast. Prior to his work at the Delfina, he was Executive Chef for the Richmond Country Club in Richmond, Virginia, where he learned to value clients as life long customers, to build relationships with local farmers, to lead with confidence and to make people smile.

Bailey was born and raised in Richmond, Virginia. When not exploring culinary possibilities in the kitchen, he enjoys exploring the great outdoors through rock climbing, backpacking and skiing excursions. He also channels his energies into locating new food experiences, visiting art museums, traveling, and cooking with his family.

Now at Citron, Bailey has settled into his new California home with ease, bringing to its kitchen the professional finesse of a practiced chef and the infinite curiosity of a genuine artisan.