Chef James Bickmore-Hutt is the Associate Director of Culinary Innovation at Dole and a culinary innovation expert specializing in fruit-forward recipe development, food science, ingredient functionality, consumer food trends and product innovation. A Certified Executive Chef (CEC), Certified Research Chef (CRC) and Certified Food Scientist (CFS), James combines culinary arts, food science and emerging technologies to create innovative food products and recipes that inspire consumers.

Born in Sydney, Australia, Chef James Bickmore-Hutt’s love of food has been shaped by a lifetime of travel, curiosity and eating his way through cultures around the world. From the mountains of Japan and villages of Italy to the jungles of Papua New Guinea, James draws inspiration from the people, places and flavors he encounters—and brings that global perspective to his work at Dole through flavor development and recipe innovation.

James graduated from The Culinary Institute of America with degrees in Culinary Arts and Culinary Science, where he helped pioneer research into 3D food printing and emerging food technologies. His passion for the intersection of creativity, science and technology has shaped a career dedicated to advancing culinary innovation and solving real-world food challenges.

At Dole, James leads culinary innovation initiatives focused on fresh fruit, value-added products, recipe development, consumer insights and food trend forecasting. His work includes developing new food concepts, evaluating ingredient functionality, identifying emerging consumer preferences and creating approachable, flavorful recipes that help consumers incorporate more fruit into their everyday meals.

James is recognized for his expertise in culinary innovation, food product development, food science, fruit applications, recipe creation and consumer-focused food trends. His philosophy is simple: great food should be approachable, adventurous and delicious while helping people discover new ways to enjoy the natural goodness of fruit.

Areas of Expertise:

• Culinary Innovation
• Food Science
• Recipe Development
• Fruit-Based Product Development
• Consumer Food Trends
• Ingredient Functionality
• Food Technology
• Food Research & Development
• Product Commercialization
• Global Cuisine