James London is a Charleston native whose culinary journey began early – working in professional kitchens at just 14 years old. Immersed in South Carolina’s rich barbecue and Southern food traditions, he developed a deep passion for cooking that would shape his career. While pursuing a double major at the College of Charleston, James worked full time in fine dining kitchens across the city. After graduating, he moved to New York City to attend the French Culinary Institute, where he refined his technique and broadened his culinary perspective. He later became Executive Chef at Niko in SoHo and later gained experience cooking in San Francisco.

James and his wife Yoanna Tang returned to Charleston to open Chubby Fish, a dock-to-table seafood concept focused on fresh, locally sourced ingredients and a vibrant dining experience. Together, they have built Chubby Fish into one of the country’s most celebrated restaurants. It has been named Best New Restaurant by Bon Appétit, ranked #7 on Food & Wine’s Best Restaurants in the U.S., included on Eater’s list of the 38 Most Influential Restaurants of the Last 20 Years, recognized on the North America’s 50 Best Restaurants list, featured on The New York Times 50 Best Restaurants in America, and named to Robb Report’s 100 Greatest Restaurants of the 21st Century.

James was a 2024 Best Chef: Southeast finalist from the James Beard Foundation, and Chubby Fish received nominations for Outstanding Restaurant in both 2025 and 2026. Together, James and Yoanna continue to lead the restaurant with a focus on creativity, hospitality, and a true love for coastal cuisine.