About
JAMES E. GRIFFIN is an internationally known food and culinary expert and consultant, as well as a professor at Johnson & Wales University.
Griffin has served as the owner of leader of multiple food-related businesses. He has appeared on national and local broadcast
media, and has presented many seminars and written articles on seafood sustainability and the hospitality and food service industry.
Dr. Griffin earned a BS in food service management and an MS in hospitality administration at Johnson & Wales, and an EdD
from Boston University. He has a Management and Leadership in Higher Education certificate from the Harvard Graduate School of Education, and an Executive Certificate in Strategy and Innovation from the Sloan School of Management at the Massachusetts Institute of Technology.
Early in his career, he won multiple gold medals as a member of the 1992 US Culinary Olympic Team, competing in US and international events including Hotelympia in London in 1991 and the Culinary Olympics in Frankfurt, Germany, in 1992.
- Photo by Benjamin Parks https://www.benjaminparks.com/
The Team
It takes a talented team to produce a book like The Complete Guide to Salmon. This is a partial list of those who helped bring the book to life.
Chef Marcus Ware
Lead Culinary Advisor and Food Stylist
MARCUS GLEADOW WARE was born in London
and wanted to pursue a culinary career from
the time he was a teen. After taking a job as a
dishwasher at a gastropub in Islington, he fell
in love with the unique vibe of the restaurant’s
kitchen.
In 1995, his passion for cooking earned
him a traineeship at the world-renowned Savoy
Hotel that included studying at the Académie
Culinaire de France. During this time, he received the Eurest prize for “best young chef of the year.” Subsequently, Chef Ware worked in some of London’s finest kitchens, including Cliveden House and Marco Pierre White’s L’Escargot. In 2007, he worked as a senior sous-chef at Aureole.
Three years later, restaurateur/owner Chef Charlie Palmer promoted him to executive chef. Today, he is a highly sought-after corporate and consulting chef who helped to open Nantucket’s Greydon House and the RH Guesthouse New York.
The Complete Guide to Salmon is Chef Ware’s first formal foray into food styling.
Jan Derevjanick
Designer
Jan Derevjanick is a Virginia based designer and art director with an extensive portfolio of prominent cookbooks and lifestyle books. Authors include prominent chefs like Bobby Flay, Tyler Florence and Geoffrey Zakarian.
Sandra Gilbert Freidus
Editor
Sandy Gilbert Freidus is a highly regarded editor at Rizzoli International Publishers in New York, N.Y, primarily focusing on high-end design, style, culinary, and lifestyle books. She is known for her work on visually rich titles, including the floral design book French Blooms & Floral Arrangements Inspired by Paris and Beyond. Her works also feature cookbooks such as Antonia’s Kitchen Abroad: Classic Italian Recipes from the Traveler’s Table.
Erin Beyers Murray
Editorial Consultant
Erin Beyers Murray is a Nashville-based food writer, cookbook author, and magazine editor. She is the editor in chief of the Local Palate, a Southern food culture magazine and one of the co-founders of Dirty Pages, a storytelling project that launched in early 2015 and celebrates shared, passed-down food memories—one of the exhibits now lives permanently in New Orleans at the Southern Food and Beverage Museum. Murray also serves as a freelance writer for various publications like Wine & Spirits Magazine, FoodNetwork.com, and Thrillist. She is recipient of the LDEI M.F.K. Fisher Award for Excellence in Culinary Writing and currently serve on the board of Les Dames d’Escoffier International.