Chef James earned a masters in Spanish literature and linguistics through Middlebury College and lived in Spain for two years. He later entered into the technology business and worked at various advertising agencies in San Francisco over a 12 year period. Along the way he started cooking as "therapy" for his corporate day job. He created an underground supper club 15 years ago, where he would prepare multiple course regional Italian and Spanish dinners in his home for guests and friends. James staged at Quince restaurant after they opened in 2004, and has also lived and cooked in both Italy and Spain. After leaving his corporate job, he turned his passion into a full-time business, offering private sit-down dinners as well as cooking class parties for all occasions. ​ Chef James was also the official food columnist for the Nob Hill Gazette (NobHillGazette.com) from 2011 - 2018, covering the Bay Area and beyond.