Chef James
Hospitality, food, and a strong work ethic had always been a part of Chef James life. Growing up in a farming community in the low country of South Carolina, James was always surrounded by fresh local ingredients, seafood from the ocean and streams; vegetables and fruits from the garden and fields were a way of life. He truly grew up living “from farm to fork.” James’ first true exposure to cooking began with his mother teaching him how to make gravy. It was magical.
James career in food service started when he was sixteen. He was a dishwasher at a resort on Hilton Head Island. The fast pace, high energy environment was exciting and rewarding. James’ passion for cooking came unexpectedly when the chef at the resort asked him to help for a banquet. As he worked, James noticed something that reminded him of his upbringing: the same vegetables and fruits grown on the farm were used and transformed by the chefs to create beautiful meals. It was then that James knew he was going to be a chef.
James attended Spartanburg Community College and studied Culinary Arts. In addition, he attended Anoka Technical College and received professional certification for Leadership in Business and Industry. James experiences consists of retail bakeries, hotels, and restaurants, including Nicollet Island Inn. James has worked at several corporate cafés, including Thrivent Financial, Land O’Lakes, and the Federal Reserve Bank of Minneapolis. James became a Chef Manager for Compass Food Group and later became Executive Chef for Workforce Hospitality. After a spiritual awakening James realized that his passion for helping others and improving the quality of lives are his calling.
James’s mission is to bring the same flavors of his childhood from the Low-Country and Gullah Geechee Cuisine to the Twin Cities. James also has a passion for health and wellness, urban gardens, and using food as a platform to improve the quality of lives.
