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Well-traveled chef puts down his roots in Tidewater

“Have knives, will travel” has been Jim McCullough’s philosophy ever since he took up cooking seriously.

Growing up in the small Virginia town of Washington, Jim was exposed to cooking at an early age. “There were three big boys and if we wanted to eat something we learned to cook. My mother was a writer who traveled extensively. She introduced us to a lot of ethnic foods and taught cooking classes, but was not a chef.”

Jim began his career in restaurant management. During his first year he had disposed of three chefs and while hiring other potential chefs, he filled in by cooking. Thus was the beginning of his present career. “That was 20 plus years ago.”

The Blue Rock Inn was Jim’s first adventure at owning his own restaurant in his home town of Washington. While still in Washington, Jim had the experience of working at the renowned Inn at Little Washington. “That had a profound influence on me.”

Always loving to travel,...

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