James M. Dyer is a seasoned culinary professional with over two decades of experience in the food service industry. As the Founder and Managing Member of BangBang Chef, he delivers expert consultancy and contract services across all phases of food operations. His expertise encompasses commercial kitchen design, component selection, and installation; facilities operations and maintenance; and the creation of dynamic, high-quality dining experiences.

Adding to his Food Service Operations expertise, James’s clients rely on him to create and implement their nutritional goals, meet or exceed their financial targets; plan labor and talent recruitment, training, and retention; and ensure the latest technologies, techniques, and innovations are reflected in menus and management. James is an industry expert routinely sought as an authority in all aspects of food service planning, procurement, and execution where clients require operational excellence.

Prior to establishing BangBang Chef, James served as the Global Food Services Manager at IAP Worldwide Services. In his role there, he successfully intitiated and supervised diverse food service operations with hundreds of multinational staff to the highest standards at dozens of locations globally. He was critical in the procurement of food and equipment, talent selection, and budgetary management while ensuring the highest health and safety standards and ratings for the more than 12 million meals served during his tenure.
James also held positions as Executive Chef at top-tier venues including the Royal Palm Yacht & Country Club and the Gasparilla Inn & Club, where he managed multi-million-dollar food and beverage operations. His leadership at each demonstrably increased revenues, successfully launched new restaurant openings, and raised the bar for high-end and VIP catering events. Notably, he initiated the Gasparilla Food and Wine Weekend at Gasparilla Inn, an acclaimed annual event drawing internationally renowned chefs, winemakers, and guests.

With an Associate’s Degree in Culinary Arts from The Culinary Institute of America and a Bachelor of Science in Pharmaceutical Sciences from The University of Wisconsin, James blends creativity, focus, and diligence with his culinary expertise and operational acumen to elevate and redefine food service standards and guest experiences around the world.