James was born and raised in the UK and a half Italian household as a child James recalls he would stand on the stool stirring the pots on the stove at his grandmothers side. James was a mere 11 when he enrolled into an extra curricular weekend college course for hospitality and leisure. At age 13 and for the next three years he secured holiday employment learning trade secrets with Ritz's is former chef Malcolm Cowen. Fresh out of school at age 16 James attained his national qualifications in hospitality and leisure and was employed at le petit Blanc Birmingham the brasserie of famous chef Raymond Blanc where he worked his way through the ranks to chef de partie. James then was excepted for a position at Raymond Blancs 2 Michelin star restaurant Le Manoir aux quaitre saisons Relais Châteaux. James was intensively trained here over the next three years in food preparation from Manoir's organic gardens to the customers plate.
Eager for a new challenge James sets out to see taking charge of silver Sea's 'Le champagne' the cruise line's fine dine restaurant working with 2 star Master Chef Jacques Thorel to create menus representing regions of France and the world over. James his travels bought into Canada where he worked whistler's Araxi restaurant and Fairmont chateaux working in the hotels fine dine restaurant 'The wine room' leading the restaurant team into the Olympics. James returned home shortly after taking the helmet rising star Brockencote Hall where his view of food becomes more holistic foraging on property for local botanicals, rabbits and pigeon among many other natural foods.
On his return to Canada he has devoted his time to researching and studying holistic nutrition and is attending the Canadian school of Natural Nutrition in his spare time he studies philosophy religion and has a very deep spiritual practice including Bodhi meditation. He also practices several energy healing modalities bringing him new awareness about how energy effects every part or life including our health food and nutrition.