A  native of New York, James Foran has always been drawn to the culinary arts. Graduating with a degree in Pastry Arts from Johnson and Wales University, he dove headfirst into a demanding yet hard-to-pass-up opportunity with the great Jean-Georges Vongerichten at The Drake Hotel. Building essential French pastry techniques and a strong work ethic over his period with Vongerichten, Foran moved on to work in San Francisco advancing as Executive Pastry Chef at such highly acclaimed establishments as Vertigo Restaurant, One Market and The Mandarin Oriental Hotel. Looking for a new challenge, Foran accepted a position as Executive Pastry Chef at Bellagio Hotel's celebrated Picasso restaurant in Las Vegas, where he can now look back on as a valuable period of growth and awareness. While visiting San Diego, Foran came to realize how much of his work is truly inspired by having access to locally farmed produce, and soon after left the desert to be back in California. The move to SoCal formed the beginning of a lifelong culinary bond and mutual respect with Chef Carl Schroeder as Pastry Chef of Arterra Restaurant and now Market Restaurant since it opened in 2006. " Carl and I have always been a source of inspiration for each other. It's very important that our menus reflect seasonality, creativity and a balance from the first course to the last". As well as creating and collaborating with Carl at Market, James is also a full time Pastry Arts Instructor/ Coordinator at Grossmont College in San Diego. " it seemed like a natural progression to pass on much of the valuable knowledge I have acquired to aspiring Chefs. Teaching creates its own challenges and rewards which at the end of the day, makes me a better pastry chef and a better person". He has participated along side celebrated chefs at The James Beard House in NYC 6 times, contributed to book Neo Classic Desserts, Pastry Art and Design, Bon Appetite, Chocolatier, Sunset and Riviera magazines, done countless TV appearances and demonstrations.