James Morrison

Born in Manhattan to English parents, James grew up surrounded by the dinner parties and nightlife of NYC. Many of his early memories are from sitting at his parent's dinner table, blocks from the present day Allegretti, conversing with friends and family. Special moments, or just Tuesday evenings, were celebrated over meals surrounded by interesting company. Dining was an integral part of his family and celebratory experience - and he loved it.

But, despite his passion for the Art of the Dinner Party (or perhaps fearing becoming a 1920's dilettante who only went to dinner parties), James went to college and completed a Bachelor's of Science in Psychology. Now, mentally attuned enough to study his inner Freud, he contemplated what to do next… and it didn't take much thinking for him to throw himself into the restaurant world. He had taken cooking classes while at school and had helped out at the restaurants of family friends - Provence and Morrell Wine Bar & Café - during school breaks. So, even though he was thinking about thinking, he had never really moved out of the restaurant world.

Figuring that if he was going to have any credibility in the business, he best know how to do every job on the floor, James became a server at Osteria al Doge. He moved up the ranks there becoming Manager before moving over to become a floor manager at Brasserie Ruhlmann from executive chef Laurent Tourondel.

It was here that he honed many of the skills required to run a restaurant and cultivate a strong and educated love of wine. One of his favorite quotations from his studying days was "every person is just slightly different, even from the same family". He found that same quality in wine and loved it. He began studying constantly, taking classes and absorbing any information that his mentors were willing to pass on.

Following this passion, James became the Wine Manager for Trattoria Dell'Arte a part of the Fireman Hospitality Group. There he controlled and maintained a sizeable inventory of Italian wines ranging from everyday table wines to more select fine wines. But, wanting to pursue wine full-time, James moved into the distribution side, becoming a Wine Consultant for Barterhouse: a boutique wine and beer wholesale distribution company.

But, despite being surrounded by bottles of wine and going to fabulous tastings, there was something about being on the distribution side that was a little cold. He missed the contact with his patrons - the special moments - which he found on the floor of his restaurants. So, after a bit of soul searching, and maybe a bottle of wine or two, James found his way back into the restaurant world and onto the floor at Allegretti.

He's thrilled to be here and looking forward to expanding the wine selection and working with the diners to create the best possible restaurant experience he can. He's also continuing his education with the Court of Master Sommeliers so new tips come in (almost) nightly!