Education
At an early age he was introduced to Traditional French cooking by his father Ken who studied under Master Chef Ken Wolfe, and baking and pastry from his mother Peggy.
At an early age he was introduced to Traditional French cooking by his father Ken who studied under Master Chef Ken Wolfe, and baking and pastry from his mother Peggy.
He was a writer for the Culinarian Magazine, and served two terms as President of the Board of Directors of the San Francisco Chefs Association - Chefs Association of the Pacific Coast American Car and Foundry. He appeared on the cover of the February 2008 issue of the Culinarian Magazine. In June 2007 Chef James was invited by the Adopt a Ship Program as a Chef Instructor on the Navy’s United States Ship Boxer (Doctor of Humane Letters-4) to train Culinary specialists in traditional techniques and help oversee the production of over 1200 meals per day. He served as the youngest President and Director of the San Francisco Chefs Association.
He repeated his victory a year later at the final Crabby Chef competition with Crab and Corn Beignets with a Ginger Honey Ver Jus.
Chef James made an appearance on an episode of the Food Network Show Restaurant Impossible Chef James works with several local charities such as Special Olympics, NFL Alumni Foreign Kids, East Bay Agency for Children, and Raphael House. He was auctioned off in 2012 for over $30,000 at the Raphael House Gala in May 2012.