James Rugile has been called the "current Denver culinary genius" and has been referred to as someone who knows how to "subtly push the envelope and ultimately turn out food that people love" by Vesta Dipping Grill's executive chef, Matt Selby. He has been named the "Rising Star of the Year" by Denver Magazine and was called a "new culinary gem for Denver" by Dining Out Magazine.

Rugile, executive chef for Venue located in the heart of the Denver Highlands neighborhood, has been cooking professionally for seven years. He is a product of Johnson and Wales' Culinary Arts and Restaurant Management program, spending time at Vesta Dipping Grill and Black Pearl before taken on the role as executive chef for Venue. Since opening just over a year ago, Venue has received rave reviews both from diners and reviewers being called, "the neighborhood place everyone wishes was in their neighborhood," by Westword and the food referred to as "recognizable fare created with dexterity and cadence, and served with clarity and humanity" by the Denver Post.

Rugile has already become a prominent fixture in the Denver culinary scene as well as with local charitable organizations, taking time to lend his talents to events benefiting non-profits including Urban Peak, the Colorado Chapter of the March of Dimes, the American Liver Foundation, and The National Sports Center for the Disabled.

"It has a been a pleasure doing business with Seattle Fish Company for the past few years. From customer service to product quality, I have always felt it has been of the highest standard. I appreciate the values and practices demonstrated by Seattle Fish, and their commitment to the community and environment through sustainable fishing practices. I look forward to continuing my business with Seattle Fish Company in the years to come." - James Rugile, executive chef of Venue