JM Group



Edgar Urias
Executive Chef - Blue Point Grill

At the age of fourteen Chef Edgar came to the United States from Guatemala began working in various local Princeton restaurants including the Nassau Inn, Triumph Brewery and Main Street before landing a job at the Blue Point Grill in 2001.  Chef Edgar honed his skills on the line, and developed professionally as the business grew.  He was promoted to Sous Chef in 2005 and in 2008 became our Executive Chef where his attention to detail, culinary enthusiasm and eagerness to learn has created a customer focused experience the Blue Point Grill is famous for. The Blue Point’s fish entrées are simply prepared requiring Chef Edgar and his team to focus on precise cooking techniques to allow the flavors of the huge variety of seafood served each evening.  From the rich flavors of Portuguese Sardines and Octopus to the delicate sweetness of Jumbo Halibut from Nova Scotia, Chef Edgar has mastered the art of delivering a great, consistent meal while continuing to find new ways to excite the palates of his staff and guests. 

Blue Point Grill - Edgar Urias


Alejandro de Casenave
Executive Chef - Witherspoon Grill

Chef Alejandro attended William Paterson University majoring in finance before attending the culinary school at Mercer County Community College. After working in several positions in North Jersey and New York City, he returned to his hometown of Lawrenceville, NJ. Formerly the Executive Chef at Big Fish Restaurant in Princeton, NJ, Chef Alex joined the JM Group in 2015. With a strong passion for cooking and inspiration from his grandmother, Chef Alex became the Executive Chef of Witherspoon Grill in 2018. If he's not in the kitchen Chef Alex can be found hiking the outdoors or adding to his cook book collection. 

Alex Witherspoon Grill


Jose Lopez
Executive Chef - Nassau Street Seafood

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.

Jose NSS