Jim Diecchio

Chef Jim Diecchio brings over 15 years of culinary experience to his position as Executive Chef of Rocksalt.  It is with his strong commitment to showcase the bounty of what Charlotte’s local farmers have to offer, that you will see Diecchio ever changing his menu and offering daily specials.

Diecchio’s deep appreciation for seasonal, local ingredients was developed at a young age growing up as “Mother’s Little Helper.” It was these experiences that Jim treasures the most and attributes to his passion for cooking.

Jim joined the team at Rocksalt after years of working in reputable, acclaimed restaurants.  In 2007, after graduating with his Bachelor’s from West Virginia University, Jim accepted a position with Monterey Bay Fish Grotto, Pittsburgh’s premier seafood restaurant, where his love for seafood began. After 3 years in Pittsburgh, Diecchio relocated to the Washington, DC area and began working at Vermilion restaurant with Neighborhood Restaurant Group and quickly climbed the ranks to Sous Chef.  During his tenure with NRG, Jim opened Iron Gate, a Greek and Italian concept under James Beard Nominated Chef/Owner Tony Chittum.  Jim continued his culinary career by accepting the Sous Chef position at Zaytinya, James Beard and Michelin Star Winner, Chef Jose Andres’ Mediterranean concept.  In 2015, Jim accepted the Chef de Cuisine position with Brine, a sister restaurant of Rocksalt by Rappahannock River Oyster Company.  It was in June of 2016 that Diecchio was transferred to Charlotte.

During his tenure with Neighborhood Restaurant Group, Vermilion was recognized as one of the Top 100 Restaurants by Washingtonian, Top 50 Restaurants by Northern Virginia Magazine, received three stars review and was the chosen restaurant for Valentine’s Day by President Obama and the first lady.  Iron Gate received Best New Restaurant by Washington City Paper and received a three stars opening review by Washington Post.

While working at Zaytinya, a Chef Jose Andres’ ThinkFoodGroup concept, the restaurant was listed among the Best Places to Eat in DC and selected as part of the Fall Dining Guide by Washington Post, included in 10 Best Restaurants in DC by Daily Meal and listed in DC Eater’s 38 Essential Washington Restaurants.

Diecchio has also had the pleasure of cooking on three occasions at the James Beard House in NYC, representing Iron Gate, Zaytinya and Brine.  Other professional experiences include stages in Philadelphia with Zahav and Osteria.

When Diecchio is not on the line at Rocksalt, you can find him at Charlotte’s farmer’s markets and enjoying the outdoors with his wife and rescue dog.

Executive Chef

Charlotte, North Carolina