James was always an adventurous diner and interested in cooking as a child and well into his teens so he decided to attend culinary school after he graduated High school where he was then transplanted to Tampa/Clearwater Beach, Florida.While he was doing his apprenticeship at The Omni Hotel in Tampa, Florida he went on a trip to Los Angeles and for the first time on the West coast where his mind was blown with the diverse culture and their perspective cuisines, as well as the Californian food philosophy, he was completely hooked.From then on he traveled and went to work cooking, skateboarding and to live in San Francisco for many years as well as remote Alaska, Los Angeles, Chicago, Kentucky, remote Montana, Florida, Oregon, Detroit, North Carolina, Colorado and now South Coastal Texas.His current goal is to work on his family ranch learning organic farming technics as well as sustainable animal ranching and then to work towards opening a new restaurant concept while applying all that he has learned from ranch life in San Antonio, Texas and really immersing himself into providing a cohesive community driven sustainable farm to table and seafood concept.