Meet Jim, Head Chef at The Wyldewoods
As the grand opening of The Wyldewoods draws near, we’re excited to shine a light on the incredible team making this vibrant new retirement community in Chester a reality. Each member is committed to creating a space that promotes wellbeing, independence, and connection for all our future residents. With an onsite restaurant, fantastic amenities, and a buzzing events calendar in the making, The Wyldewoods isn’t just a place to call home—it’s a lifestyle you’ll love.
Today, we’re thrilled to introduce James Lippiatt—though everyone calls him Jim—our brilliant Head Chef. With over two decades of experience in some of Chester’s most popular restaurants and gastro pubs, Jim is ready to bring his culinary magic to The Wyldewoods, crafting meals that are as delicious as they are memorable.
From Bustling Kitchens to Community Connection
After two decades in high-pressure kitchens, Jim decided to take on a new challenge with Retirement Villages Group. Living locally and as a proud father of three young children, Jim felt the pull to give back to his community and embrace a different pace of life.
“I’m excited to focus on being the best version of myself,” Jim shares. “Working in an integrated retirement community allows me to make meaningful connections while doing what I love—cooking.”
Jim looks forward to collaborating with the team to create memorable dining experiences for residents and the local community, fostering a sense of togetherness through food.
Working here allows me to make meaningful connections while doing what I love—cooking.
A Day in the Kitchen
Jim’s mornings at The Wyldewoods start by checking in with the management team to review the day’s agenda. From there, he heads to the kitchen to fire up the equipment, check prep lists, and manage deliveries. His approach is rooted in precision and care, with an eye for detail that ensures every meal is prepared to perfection.
He plans to make most items in-house, from bread to stocks and sauces, while working with local suppliers to source the freshest ingredients. Jim is passionate about creating dishes that spark conversation, inviting guests to explore new flavours alongside comforting classics.
The Journey to Becoming a Chef
Jim’s culinary story began with inspiration from his brother, whose work experience in a kitchen sparked Jim’s interest. He enrolled at Greenbank Catering College, where he spent two years mastering the basics before embarking on a diverse culinary journey. Over the years, Jim honed his skills in fine dining and fast-paced gastro pubs, specializing in à la carte cooking.
“The fast action on the line really drew me in,” Jim explains. “I love the challenge of achieving the perfect service.”
Food Philosophy and Seasonal Inspiration
One of Jim’s favourite aspects of being a chef is the opportunity to work with seasonal ingredients, adapting menus to highlight the best produce of each time of year.
“Asparagus season is something I always look forward to,” he says with enthusiasm. Jim’s menus are thoughtfully designed to celebrate the “seasons within seasons,” balancing familiar favourites with exciting new flavours.
Top Tips for Aspiring Cooks
For those starting out in the kitchen, Jim emphasizes the importance of mastering the fundamentals: “Basics are the foundation of all your food. Get the simple things right, and the rest will take care of itself. Also, knife skills—practice makes perfect!”
Life Outside of the Kitchen
When he’s not crafting delicious meals, Jim is busy at home with his wife and three children, all under the age of five. His wife, originally from the south of France and with her own background in food, is his toughest and most honest critic.
In his downtime, Jim enjoys fishing and tropical fishkeeping, caring for his tank of rummy nose tetras, corydoras and angel fish.
Jim’s dedication to his craft and his community-centred approach make him the perfect fit for The Wyldewoods. His vision for a dining experience that’s both memorable and meaningful is sure to make an impression on our residents and visitors alike.
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