If the Olympics had a competition for those providing unique comfort and experiences for others, Jim Boardman would certainly secure the Gold. Jim was the definition of a Renaissance man – a man who could cook delicious meals for hundreds, create unique furniture out of discarded fragments, whip a garden into shape in an afternoon – and was as well a man with a bottomless heart for anyone with a need that he could fill.  He had a special ability, passion, and zest for nourishing and creating special moments for all those lucky to be spoiled by him.

From a young age, Jim had a passion for food and started as an apprentice baker at the Olympia Bakery at the age of twelve. He worked up the ranks at many Chicago restaurants, and by the age of 22 was the Chef at the Courthouse Restaurant in Hyde Park. Jim’s next culinary adventure took him to Yesterday’s Party in the Chicago’s Carbide & Carbon building where he met his future wife, Meg. At 26, Jim won $1500 in the lottery which financed and ignited his entrepreneurial dream. He started a catering business making soups and sauces for restaurants in his third floor walk-up Logan Square apartment where refrigerators took the place of couches and coffee tables. After growing too big for the confines of a 400 square foot studio, Jim rented a commercial kitchen at 1372 W Grand where Chef Out of Water was launched. Jim and Meg were married in 1991 at Lincoln Park’s Cafe Brauer, and in true “Jimmy B” fashion, Jim was the planner, designer, caterer, and groom of the magnificent day.

In 1995, Jim was thrilled to welcome daughter Claire and – as if that wasn’t enough for the year –  purchased the Deli on Dearborn in Printer’s Row. By 1997, Jim had moved on to Taste America Catering and opened Boardman’s Urban Kitchen in the NBC Tower and was blessed with a second daughter, Eleanor.  In 2012, Jim partnered with the Bridgeport Art Center to open a premier event space and his event management company, Venue Logic began. Under the vision and passion of Jim, Venue Logic has flourished ; he was so proud that his team has continued to build on and expand its success.

Throughout his life, Jim was happiest when he was creating culinary masterpieces for friends, family, clients, and the community with a smile and passion that never faded.  He loved spending time in Michigan – canoeing, organizing art projects, organizing clambakes on the beach, and always, always cooking for his beloved family.  After being diagnosed with cancer in 2010, Jim expanded his creativity and began painting under the name of Van Boardman; his paintings bring joy to his home and to all who see them.   When Jim was home, he was either in the kitchen creating feasts for friends and family, or could be found in the garage, painting canvases or keepsakes.  Jim has touched the lives of countless individuals with his gifts and he has left an indelible mark on the Chicago event scene.  In his spare time, Jim served on the board of the Garfield Park Conservatory for 17 years and found time to cook delicious meals for the Little Brothers of the Elderly. He was the celebrity chef on numerous occasions for the Frank Lloyd Wright Foundation. And somehow at the end of every full day, Jim would return home to his wife and daughters to prepare yet another culinary delight. Jim was a one in a million and he will live on through the lives of so many that he touched in such a positive way. We will always remember his loving smile, laughing eyes and quick embrace.

In May 2018, Jim’s cancer reared its ugly head again and he died at home surrounded by the love of his wife, daughters, and caregivers on November 6, 2019.

Visitation Saturday, November 16 from 10am until time of Mass, 11am at St. Francis Xavier Church in LaGrange. Interment at Bronswood Cemetery, Oak Brook. In lieu of flowers, donations may be given to Misericordia or the Garfield Park Conservatory Alliance “In memory in Jim Boardman”. Arrangements have been entrusted to Hallowell & James Funeral Home, Countryside. Full obituary posted at hjfunerals.com. Funeral home phone: 708-352-6500.