Jim Hutchison
Winvian Farm | Morris, CT
October 2019
Jim Hutchison began experimenting with pastry and chocolate as a child, while helping his grandmother bake in the kitchen. Adoring math but lacking the patience for complicated equations, Hutchison found an outlet for mathematical and scientific theories in recipes and pastry techniques. After taking some vocational cooking courses in high school, he enrolled at the Culinary Institute of America in Hyde Park, graduating with a degree in baking and pastry arts in 2005. For the first years of his career, Hutchison spent time shuttling between New York and Boston to stage at several restaurants, eventually settling as a pastry chef at Foxwoods Resort Casino in Connecticut.
In 2011, he took his first executive pastry chef role at Winvian Farm in Litchfield Hills, a resort that belongs to the prestigious Relais & Châteaux collection of luxury hotels and restaurants. Longing for the buzz of a big city, Hutchison moved to New York to serve as executive pastry chef of the Four Seasons in 2015. In 2017, he traveled to Italy and cooked at the Grand Hotel Quisisana in Capri, developing his skills in Italian pastry and technique. A year later, he returned to Winvian Farm as executive pastry chef, where he remains today. Hutchison will be one of six competitors at Valrhona’s Regional North American C3 Competition.
