JIM ANILE Executive Chef of the Melrose Hotel Jim Anile, Executive Chef of The Landmark Restaurant in The Melrose Hotel, had a predisposition to the culinary arts since birth. Born in Allentown, PA, Jim grew up in New York, where his family owned several Italian restaurants. Jim spent his youth working with this family, washing dishes, waiting tables, and assisting in the kitchen. Aware of the restaurant revelation in Dallas, Jim's family moved to Texas in 1980. Jim's career as a chef began in 1985 while he was still a high school student. His responsibilities included overseeing the family restaurant and an association with some of the most highly regarded chefs in the country; including: Dean Fearing of The Mansion on Turtle Creek, Jim Mills of the Houstonian, Paul Gaylor of The Lanesborough in London, England and Richard Chamberlain of The Little Nell in Aspen, now of Chamberlain's Chop House in Dallas. In 1990, Jim secured a position overseeing banquets for The Crescent Club at The Hotel Crescent Court. His strong work ethic and management style were evidenced early in his career and Jim was soon promoted to Rotisserie Chef. Jim left the Crescent Club in 1994 to join the Melrose Hotel as PM Sous Chef. In addition to food service responsibilities for the four-star rated Landmark Restaurant and the popular Library Bar, Jim has been involved in planning various hotel activities. He worked closely with former Executive Chef Kent Rathburn in menu planning for the restaurant and assisted with off-premise catered functions, cooking classes, and food photography. Jim is well traveled and has trained with some of the most talented chefs in the industry. His exposure to many culinary styles include his most recent trip to Bangkok to study Thai cuisine. As executive chef for The Landmark Restaurant in The Melrose Hotel, Jim leads a culinary team of 30 and has successfully created exciting and innovative menus for the 184 guest room luxury hotel. The menus developed for The Landmark Restaurant, described as "Innovative American cuisine with French, Asian, and Mediterranean Influences" are reflective of the wealth of experience Jim has gained over the past decade. ROASTED CORN SALAD WITH SMOKED BACON VINAIGRETTE 6 ears corn, in husk 1 whole roasted repper, diced 1/4 pound apple smoked bacon, julienned 4 whole roma tomatoes, seeded and diced 2 tablespoons chives 1 medium red onion, diced 2 ounces olive oil 4 ounces balsamic vinegar salt salt white pepper 1 clove garlic, chopped In a 400 degree oven place corn in the husk and roast for 30 minutes. Drop corn in ice water to chill, clean off husk and remove kernels from cob. Saute bacon lightly and add onion and garlic to bacon fat. Add olive oil, corn, tomatoes and saute lightly. Deglaze pan with balsamic vinegar, season and remove from heat. Best when served warm. Nominate your favorite chef for a profile "Chef Profiles" email: jwdineline@aol.com