“I hope to bring a fresh perspective to the creative process within the company by working alongside Gordon and his Head Chefs to build and support a strong creative development team and nurture exciting young talent.”
Beginning his kitchen career as a pot washer in his native Oban on the Western coast of Scotland, James began working in the kitchen of Kinnaird House Hotel and was quickly promoted to head of pastry within six months. He later joined Hambleton Hall in the Midlands before moving to the USA to lead the pastry team at the world-renowned The Inn at Little Washington in Virginia.
In 2001, James returned to the UK and joined The Fat Duck, where he quickly rose to the role of head pastry chef during the time that the restaurant achieved its third Michelin star. In 2009, he was appointed head of development of The Fat Duck Experimental Kitchen, where he oversaw dish development for all of Heston's restaurants and brands, including the two Michelin-starred Dinner by Heston Blumenthal in central London.
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