Jamal James Kent Family Legacy Fund

On Saturday, June 15th, chef Jamal James Kent passed away unexpectedly.

Jamal was a generational talent. A veteran of some of the top fine dining institutions in New York City, where Jamal earned the respect of his peers for his formal skill in the kitchen. In the days following his death, it has quickly become clear that his greater distinction was that he was a uniquely supportive member of the restaurant community. He was dedicated to mentoring younger cooks and lifting their careers, and sharing resources with people, including those who are overlooked by others. We, his family and friends, are committed to building the legacy that he started.

This fund will support The James Kent Family Legacy Trust, a vehicle created exclusively for Jamal's family–his wife, Kelly, and children, Gavin and Avery–to ensure that they’re financially stable and well cared for.

Jamal James Kent

Chef and Managing Partner, Saga Hospitality Group

A Greenwich Village native, Jamal Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at Le Cordon Bleu in London and Paris then graduating from Johnson and Wales, Kent moved back to New York where he spent time in the kitchens of some of New York’s most storied restaurants including Babbo and Jean-Georges. In the spring of 2007, Kent joined the team at Eleven Madison Park as a line cook and was quickly promoted to sous chef. In 2010, Kent placed first in the Bocuse d’Or USA Competition; he then represented the United States at the international finals of the Bocuse D'Or in Lyon, France the following year where he placed 10th in the world. When he returned to New York, Kent was named chef de cuisine of Eleven Madison Park. Under his leadership, EMP received nearly every accolade bestowed on a restaurant including four stars from the New York Times, three Michelin stars, and a coveted spot on the list of the World's 50 Best Restaurants. Kent was promoted to Executive Chef of the NoMad in the fall of 2013, the same year that it received one Michelin Star.

In late 2017, Kent set out to open a pair of restaurants and a cocktail bar in the landmark Art Deco building at 70 Pine Street in Manhattan’s Financial District. Crown Shy–an ambitious neighborhood restaurant on the ground floor of the building–exceeded expectations, collecting a Michelin star within a year of opening and raves from the New York Times and The Infatuation. Kent and his team followed up their success with Saga on the building’s 63rd floor, and Overstory, one floor up. They were rewarded with two Michelin stars and the #17 spot on the list of the World’s 50 Best Bars, respectively. With the restaurants at 70 Pine as their calling card, Kent and his partners at SC Holdings set their sights on other New York landmarks.

In Fall 2024, Saga Hospitality Group will open a restaurant in the ground floor space at 360 Park Avenue South on the corner of 26th Street. Later in the year, SHG will become the first retail tenant at Refinery at Domino–the former Domino Sugar Factory on the Williamsburg waterfront.

Kent was an active supporter of a number of charities working to eradicate childhood hunger in New York City including No Kid Hungry and Rethink Food, for which he sat on the Chef’s Council. Kent twice co-chaired the annual Chef’s Benefit dinner for Cookies for Kids Cancer, a nationally-recognized organization that provides funding for pediatric cancer research. And he was a mentor for the Ment’or BKB foundation, an organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.