About James

Chef James is classically trained in French cuisine and mastered in Californian, Hawaiian regional, South American, and Pan Asian. His diverse career trajectory allows James to infuse his extensive 360-knowledge and commitment to excellence into every bite, every plate, and every moment.

Born and raised in Miami, James’ earliest memory involves baking shortbread cookies with Mom – a testament to his longstanding passion for food. His formal cooking education later began with the Navy on the USS Abraham Lincoln (CVN-72), cooking for over six thousand aircraft carrier crew members. Chef James subsequently earned degrees from the CCA and CIA, and garnered his first executive position at the age of twenty-five (very rare at the time). He continued leading teams as Executive Chef for major global brands, including a luxury resort he helped design and build from the ground up. Chef James’ executive leadership took him to Hawaii for a six-year tenure at Hilton Waikiki Beach and acclaimed Turtle Bay Resort (5 Diamond Forbes award). During that time, Chef James made frequent TV appearances and was selected as an ambassador for the Hawaii Food Manufacturers Association, who he represented in Australia on multiple media tours.

In 2018, Chef James returned to California and became Culinary Director for the prestigious Crenn Dining Group. He ran multiple operations and outlets, including the 3 Michelin Star restaurant Atelier Crenn, which was recently awarded 35th Best Restaurant In The World. Chef James was part of the team that pioneered and championed a sustainability program buildout across all properties for the Crenn Dining Group.

Chef James is classically trained in French cuisine and mastered in Californian, Hawaiian regional, South American, and Pan Asian. His diverse career trajectory allows James to infuse his extensive 360-knowledge and commitment to excellence into every bite, every plate, and every moment.

Born and raised in Miami, James’ earliest memory involves baking shortbread cookies with Mom – a testament to his longstanding passion for food. His formal cooking education later began with the Navy on the USS Abraham Lincoln (CVN-72), cooking for over six thousand aircraft carrier crew members. Chef James subsequently earned degrees from the CCA and CIA, and garnered his first executive position at the age of twenty-five (very rare at the time). He continued leading teams as Executive Chef for major global brands, including a luxury resort he helped design and build from the ground up. Chef James’ executive leadership took him to Hawaii for a six-year tenure at Hilton Waikiki Beach and acclaimed Turtle Bay Resort (5 Diamond Forbes award). During that time, Chef James made frequent TV appearances and was selected as an ambassador for the Hawaii Food Manufacturers Association, who he represented in Australia on multiple media tours.

In 2018, Chef James returned to California and became Culinary Director for the prestigious for Chef Dominique Crenn of Crenn Dining Group. He ran multiple operations and outlets, including the 3 Michelin Star restaurant Atelier Crenn, which was recently awarded 35th Best Restaurant In The World. Chef James was part of the team that pioneered and championed a sustainability program buildout across all properties for Chef Dominique Crenn of Crenn Dining Group.

Chef James a true philanthropist and humanitarian to the core. James supports multiple charities (Child Haven, American Cancer Society, Make A Wish); particularly those that hold personal meaning to him; pertaining to at risk children, foster care, mental wellness, and cancer. Chef James altruism and heart have driven him to better the lives of others, as his adoptive family did for him at the age of four.

His biggest gift is the ability to empower and inspire others to triumph over adversity, as he did.

“If I can make just a small dent, impression, or positive impact on someone’s life…then I have done something right. Keep The Passion Alive!”

Chef James is classically trained in French cuisine and mastered in Californian, Hawaiian regional, South American, and Pan Asian. His diverse career trajectory allows James to infuse his extensive 360-knowledge and commitment to excellence into every bite, every plate, and every moment.

Born and raised in Miami, James’ earliest memory involves baking shortbread cookies with Mom – a testament to his longstanding passion for food. His formal cooking education later began on the USS Abraham Lincoln (CVN-72), cooking for over six thousand aircraft carrier crew members. Chef James subsequently earned degrees from the CCA and CIA, and garnered his first executive position at the age of twenty-five (very rare at the time). He continued leading teams as Executive Chef for major global brands, including a luxury resort he helped design and build from the ground up. Chef James’ executive leadership took him to Hawaii for a six-year tenure at Hilton Waikiki Beach and acclaimed Turtle Bay Resort. During that time, Chef James made frequent TV appearances and was selected as an ambassador for the Hawaii Food Manufacturers Association, who he represented in Australia on multiple media tours.

In 2018, Chef James returned to California and became Culinary Director for the prestigious Crenn Dining Group. He ran multiple operations and outlets, including the 3 Michelin Star restaurant Atelier Crenn, which was recently awarded 35th Best Restaurant In The World. Chef James was part of the team that pioneered and championed a sustainability program buildout across all properties for the Crenn Dining Group.