Chef James developed a passion for cooking at the tender age of 13. He kick-started his culinary journey by working as a dishwasher at a popular local eatery located north of Seattle, Washington. Throughout his high school years, he honed his skills in the kitchen and eventually earned his chef’s hat after attending Le Cordon Bleu culinary school in Portland, Oregon. Climbing the ladder of success in urban kitchens, he gained valuable experience working at Michelin-starred restaurants in Chicago before venturing into the realm of luxury resorts in The Bahamas. During his time there, he successfully managed, launched, and expanded multiple dining establishments.
In 2017, James finally found his way to Turks and Caicos. It was in Provo that he met his wife, Delphine, while serving as the Executive Chef at a refined dining establishment in Grace Bay. Together, with the family, they embarked on the exciting journey of creating Embers.