James London is a Charleston native whose culinary journey began early – working in professional kitchens at just 14 years old. Immersed in South Carolina’s rich barbecue and Southern food traditions, he quickly developed a passion for cooking that would shape his career.

While pursuing a double major at the College of Charleston, James continued to work full time in fine dining kitchens across the city. After graduation, he moved to New York City to attend The French Culinary Institute, where he refined his technique and broadened his culinary perspective. He went on to become the Executive Chef at Niko, a high-end Japanese restaurant in SoHo.

James has also worked in San Francisco, continuing to expand his culinary experience and influence. Eventually, he returned home to Charleston to open Chubby Fish, a dock-to-table seafood concept that quickly captured national attention.

Under his leadership, Chubby Fish has become one of the country’s most celebrated restaurants-named a 祝您胃口好 Best New Restaurant, ranking #7 in 美食与美酒 magazine’s Best Restaurants in the U.S., included on 食者’s list of the 38 Most Influential Restaurants of the Last 20 Years, recognized on North America’s 50 Best Restaurants list, and featured on 纽约时报 50 Best Restaurants in America. James was a 2024 James Beard Award Finalist for Best Chef: Southeast, and in 2025, Chubby Fish received a James Beard nomination for Outstanding Restaurant.