About

I’m Chef James Avery — a chef, restaurateur, and hospitality strategist with over two decades in the business. I’ve spent my career building and leading kitchens that people love, from neighborhood seafood houses to full-scale hospitality brands.

For years, I owned and operated two of Asbury Park’s most recognized restaurants — The Bonney Read and The Black Swan. After successfully exiting both, I shifted my focus toward helping other people build restaurants that work — conceptually, culturally, and financially.

Today, I run Nicely Done Hospitality, a consulting and partnership firm that helps restaurant groups, investors, and owners design, launch, and fix hospitality brands. My approach blends creative vision with real operational systems — the kind that build longevity, not just hype.

Alongside consulting, I created The Modern Brigade, a mentorship community for cooks, chefs, and new restaurant owners who want to fast-track their careers and learn what it really takes to succeed in today’s hospitality world. It’s the resource I wish I had early on — built on real experience, real systems, and real wisdom. 

In 2024, I returned to FOX’s Hell’s Kitchen once again as the Blue Team Sous Chef,  working alongside Gordon Ramsay and mentoring a new generation of chefs under pressure.

At this stage in my career, I’m focused on impact — helping people and brands evolve through strong leadership, clear systems, and food that actually connects with people. Whether it’s in the kitchen, the boardroom, or a classroom full of aspiring chefs, my goal is the same: build something Nicely Done.