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Chef Jim Anile

Executive Chef Jim Anile is known for his innovative style within the culinary world. His most recent project, Revolution in downtown Durham, North Carolina, could be considered more exciting than any of his other culinary endeavors — combining a deep knowledge of international culinary techniques and food style, Revolution is Chef Anile’s first uninhibited creative license to produce a dining experience second to none. Anile's expertise brings together a culinary team that supports that goal. The complete dining experience not only makes Revolution a favorite with locals, but also places it squarely on the map as a destination restaurant.

Originally from Pennsylvania, Anile began his culinary experience within family-run restaurants in New York City and Dallas. His skills and dedication led to a career with four-star and five-star luxury hotels and resorts, including the Melrose Hotel and Crescent Club, both in Dallas, and the Bacara Resort in Santa Barbara, California. Before relocating to Chapel Hill's Il Palio in 2002, he was Executive Chef at the prestigious five-star Ahwahnee Hotel in California’s Yosemite National Park.

On the international scene, Chef Anile lent his culinary talents to restaurants and hotels in Asia as well as London’s Lanesborough Hotel. His innovative use of Asian preparation techniques is but one of the international influences subtly manifested in Chef Anile's exquisite delivery of modern Italian cuisine at Il Palio in Chapel Hill, North Carolina. Chef Anile has been featured in such publications as; Bon Appétit Magazine, Southern Living, Texas Monthly, Coastal Living, Our State and Cottage Living.

Anile’s passion for cooking is evident in all of the previous restaurant awards received while Anile was in their kitchens, as well as in his involvement with various culinary organizations, including The James Beard Foundation and nationally-recognized North Carolina Pork Council. Recent ventures include his creation of gourmet products beginning with Extra Virgin Olive Oil and Fig Balsamic Vinegar.