James T. Murray, CEC
Corporate Chef
Johnsonville Sausage

James Murray, certified as an executive chef by the American Culinary Federation, has nearly 30 years of progressive culinary, and restaurant experience with 15 plus years of food manufacturing experience. In 2008 he was the American Culinary Federation's Presidential Medallion Recipient. Murray has also received certification in menu research and development from the Culinary Institute of America.

Murray joined Johnsonville Sausage as the company's corporate chef in 2009. In his current role, he develops on-trend culinary ideation and recipes using the unique flavors and spice blends found in Johnsonville Sausage to introduce a new generation of consumers to the brand.

Prior to joining Johnsonville Sausage, Murray served as the corporate chef for Unilever Foodsolutions. During his time with Unilever, he worked with a global portfolio of brands including Hellmann's, Knorr, Lipton and Ragu, developing recipes for use throughout the world. He was recognized as the top innovator for the KFC/YUM brand and as the Global Vendor of the Year in 2007. In addition, Murray is a nationally recognized speaker and expert in American regional barbecue and smoke cookery and is consulted on a global scale for the development of barbecue restaurants.

Murray has also served as executive chef at the prestigious Des Moines Golf and Country Club, where he coordinated all menu development and recipe execution. Additionally, Murray has showcased his culinary knowledge and gained valuable professional experience on stages in Napa Valley and in restaurants including Tra Vigne, Mustard's Grill, John Ash and Company, Fetzer Winery, and Hess Collection Winery.