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Peter Daugherty
Food & Beverage Director​
Peter Daugherty has a background as a trained chef. He has been cooking professionally since 2003. He attended Sullivan University in Louisville, KY where he earned an associate’s degree in culinary arts. He has worked in various restaurants and hotels in Kentucky, Indiana, Pennsylvania, and Washington, D.C.
Now, moving out of the kitchen, Peter oversees all food & beverage operations at the hotel, from breakfast to banquets, to dinner and caterings.
Gabriel Flores
Executive Sous Chef
Chef Gabriel, currently serves as the Executive Sous Chef at the James, where he leads the culinary team with a refined focus on the bold, vibrant flavors of Mexico and the American Southwest. With 20 years in the service industry, he has mastered the balance of traditional techniques and modern innovation.
His culinary philosophy is rooted in the soul of Southwestern cuisine – smoky chiles, bright acidity, and artisanal masa – bringing a sophisticated edge to every dish. A seasoned leader in the kitchen, Chef Gabriel combines decades of operational expertise with a relentless passion for authentic, high-impact dining.
Michael "Ike" Drammissi
Banquet Chef
With Italian roots and a flair for fun,​ Chef Ike believes food should be as joyful as it is delicious. He first fell for rustic flavors at North Country Brewing Company, where he started sharpening his skills - and his appetite for creativity. From running the kitchen as Executive Chef at Winghart's to dreaming up weekly sustainable fish specials and orchestrating lively events for Susquehanna University, he's never been one to shy away from flavor or adventure.
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Now at The James, Chef Ike mixes tradition, imagination and a dash of mischievous energy to craft banquet dishes that are bold, beautiful, memorable, and packed with eye-catching personality.
