WELCOME TO AGAVE
NAPLES' BETTER MEXICAN
EXPERIENCE OUR FAMOUS FRESH SQUEEZED MARGARITAS BURSTING WITH FLAVOR!
Holland born Chef, Jim Sleep began his cooking career in Southwest Florida. Chef Jim admits that in the beginning he never planned to be a chef, but he grew to love the rhythm of the kitchen, the energy, the teamwork and most significantly, the food. “In a lot of ways cooking is a sport, you must use all of your senses to create the desired product in a very limited amount of time."
An ardent learner, Jim worked diligently honing his culinary skills. His dedication was rewarded with a Sous Chef position coupled with the honor of Culinary Employee of the Year by the age of 23.
It was Jim’s passion for excellence and his extraordinary pallet that led to his recruitment to the Registry Resort in Naples Florida as Chef Tournant. Next, Chef Jim headed to Chicago where he accepted a position at the Intercontinental Hotel and then went on to become the Assistant Banquet Chef at the Drake Hotel. It was here that Chef Jim mastered the organizational ability needed to serve over two thousand guests while adhering to four star standards. In what became the pinnacle of his Chicago stint, Chef Sleep went to work with Executive Chef Keith Luce, at Spruce. The mentoring from this Rising Star Chef of the James Beard Foundation and White House Chef was the most rewarding experience that an aspiring Chef could ask for. “Chef Luce taught me what it means to inspire and take care of your crew and instill passion into everything that you do.”
Chef Jim's attention to detail and commitment to excellence was sought after when he was presented a very unique opportunity. For Jim, this position seemed to strike all of the right cords. It was a position that combined his passion for culinary excellence and his desire for travel. So Chef Jim accepted the position as Executive Chef for KMG - Team Penske. Chef Jim had to produce the finest meals for patrons and honored guests in a different city each week. It was hot, loud and high pressure and Chef Jim thrived in that environment. Chef Jim spent over a decade touring the country with Team Penske, flying into each city just one day ahead of the arrival of his custom built state of the art mobile kitchen hauled by a semi trailer and capable of producing food for thousands. A mobile environment meant different challenges and opportunities, but his favorite was the unique opportunity to work with great local products of each of the regions that he traveled through. After thirteen years on the road with Penske Racing, Chef Jim returned to southwest Florida where Jim was honored to join the team at Angelina's Ristorante. Chef Jim was hired as the Sous Chef and quickly assumed the position of Executive Chef.
In 2018 Agave, Angelina's sister restaurant, was searching for a talented Chef to take the helm and bring the restaurant to new heights in culinary excellence and Chef Jim accepted the challenge. Chef Jim, who has a passion for Mexican flavors is taking Agave to the another level. Agave will garner the benefit of an of experienced, well traveled chef with passion for creativity and excellence. "Food influences people every day, and in many ways. It is wrapped in our memories, travels, celebrations, traditions, and for some of us, our career."