Executive Sous Chef
James got his culinary start right here at Weekapaug Golf Club! Starting as a dishwasher at 15, he worked his way up through the kitchen and went on to culinary school after graduating from Stonington High School.
Through working with farmers and local artisans, he's learned that food should travel the shortest distance from the farm to the plate. This has given him a respect for ingredients and the work that goes into preparing truly good food.
James has worked at such places as Mount Snow Oyster Club, Engine Room and Grass and Bone.
In his down time, James enjoys spending time with his daughter, fishing, hiking and target shooting. James resides in Stonington CT.