Jim Pearsall opened his first French restaurant at the very young age of 16 and was immediately given the attention of worldwide press after New York Times food editor Craig Claiborne raved about Jim's restaurant, "Hill House." In a full-page article, Claiborne gave it his highest rating - certainly making Pearsall the youngest chef ever to have earned that honor. After graduating from Cornell University's School of Hotel Administration and working at the three-star La Taillevent in Paris, France, Jim returned to the United States to open two more restaurants in northeastern Pennsylvania, where he met his wife, and then moved o Ft. Lauderdale, Florida. Pearsall believes that the same principles apply whether you strive to operate a successful restaurant or serve the needs of the most demanding real estate client: It is professional service and the Sotheby's brand recognition that differentiates Kurfiss SIR from other agencies. Jim's clients can attest to his internet marketing skills as well as his ability to understand the needs of his clients and implement a plan that will satisfy their goals. Jim's service as Chair and Vice Chair on the Board of Parks and Recreation of Upper Makefield Township in Bucks County, Pa., has given him additional insight to help his clients make educated decisions regarding their real estate related investments. Jim is licensed in Pennsylvania and New Jersey. In his free time, Jim is an active sailor who competes in classic boat regattas and can also occasionally be found in the kitchen preparing something good.