James Peterson is an American writer and teacher of the culinary arts. He holds a degree in chemistry from the University of California at Berkeley.

His apprenticeship in the culinary arts began with classes at Paris' Cordon Bleu and with work at Le Vivarois. From there he moved to Vonnas to work at Chez La Mere Blanc (now Georges Blanc).

In 1979 he moved back to New York City becoming co-parter of Greenwich Village's Le Petite Robert. Starting in 1984 he taught for seventeen years at the French Culinary Institute where he wrote the advanced curriculum.

He resides today in Brooklyn, New York where he is active teaching, writing, and cooking.

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