James serves as the EXECUTIVE CHEF of LE JARDINIER’S SISTER CONCEPT, TWO Michelin-starred L’Atelier de Joël Robuchon Miami.

Upon graduating from Pennsylvania State University with a bachelor’s degree in Hotel & Restaurant Management, James moved to New York City to attend The French Culinary Institute. It was there that he learned the foundation of French cuisine from legendary chefs including André Soltner and Jacques Pépin.

After finishing school, James began working at the iconic Le Cirque. During his 3-year tenure, he worked his way up to Saucier. After leaving Le Cirque in 2010, James joined the 2-Star Michelin GILT restaurant in the New York Palace hotel, where he became immersed in modern cooking. At age 28, he took the position of Chef de Cuisine at Aureole, Charlie Palmer’s flagship location in New York City. The restaurant maintained One Michelin Star during his four years there. After that, James went on to become Executive Chef at Blenheim, a West Village staple known for its innovative farm-to-table cuisine, where he learned the importance of locality and proper sourcing of ingredients.

James joined The Bastion Collection group in 2018 as Chef de Cuisine of L’Atelier New York. He strives to apply his background of classic French Cuisine while maintaining a strong responsibility towards sourcing and experimenting with non-traditional flavors. He aspires to make this evident in Miami and is thrilled to showcase his dedication to the craft of haute cuisine.