Jose Lopez grew up in Guatemala with his mom, a single mother raising her son, working as a garment worker in order to provide clothing, housing and food for them both. Jose and his mother shared a passion for food and his fondest memories come from the times they spent in the kitchen learning how to make salsa, guacamole and many recipes that he still uses today. Jose left Guatemala at the age of 17 and moved to Princeton, NJ, where he started working as a prep cook at The Carousel.
In 1984 Jack Morrison admiring Jose’s talents offered him a job as a prep cook for Nassau Street Seafood & Produce. Through the ensuing years, Jose’s passion and culinary skills developed; learning and creating dishes while calling on the time he spent with his mother. In 2008 Jose was made Executive Chef where he continues to supply customers with delicious prepared dishes, sauces, soups and easy one-stop shopping ideas for everyday meals and special occasions. Several years ago JM Group began offering seafood cooking classes through the Princeton Adult School which continue to sell out. By request, Jose and the Blue Point Grill Executive Chef, Edgar Pulio, offer a “Latin Fusion” course, marrying a lifetime of culinary experiences from two highly talented chefs.