James London

James London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College. Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.

After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights. James eventually made it back to Charleston where he opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Apetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and James was a Finalist for Best Chef Southeast by the James Beard Awards in 2024.