JAMES MARTIN TROND, Chef/Owner
A 1990 graduate of the Culinary Institute of America (CIA), Jim has been cooking professionally for over 13 years. He began his career while in high school as a dishwasher and prep cook in his hometown of Cheshire, CT. Upon graduating from high school, Jim entered the CIA and graduated with honors two years later. He conducted his CIA externship at Topper’s at The Wauwinet in Nantucket, MA, and returned as a full-time employee six months later. Within two years, Jim was promoted to Executive Sous Chef, a position he held seasonally for six years. During the winters, or Nantucket’s off-season, Jim cooked at Saratoga on the island of St. Marteen, B.V.I., and at The Hyatt in Beaver Creek, Colorado.
After eight years at The Wauwinet, Nantucket’s only 4-star inn, Jim left with Executive Chef Peter Wallace to renovate and open Oran Mor restaurant in the center of Nantucket town. In its third year, Oran Mor was named by Fodor’s Guide as the island’s best restaurant.
With Oran Mor reigning among Nantucket’s best establishments, Jim decided it was time to branch out and open his own place. In the fall of 2000, Jim and his wife, Sidney, left Nantucket and moved to St. Michaels, where they purchased an old home on Talbot Street. After six months of hands-on renovations, the couple opened Gourmet By The Bay. Focusing primarily on restaurant quality food prepared for take-out and off-site catering, Gourmet By The Bay has quickly become one of Talbot County’s most successful businesses.
Another opportunity arose in the summer of 2004, when Jim and Sidney were approached by Bob Pascal to begin discussions of renovating the restaurants at the St Michaels Harbour Inn, Marina and Spa. With restaurant and hotel experience, the match seemed perfect and allowed Jim and Sidney the opportunity to bring their wealth of culinary talent and knowledge to a waterfront setting here in St. Michaels. They opened and ran Shore Restaurant and Lounge for four years and in May, 2009, decided to return to Gourmet by the Bay full time, focusing solely upon catering and event planning.