James T

James is an accomplished chef offering many years of culinary experience, specialising in fish and shellfish, while being classically trained in a variety of culinary techniques and cuisines. His career highlights include serving as Executive Chef at the Michelin-starred Cornerstone in Hackney Wick, where he won and retained a Michelin star from 2021 to 2024. James’s rapid rise through the ranks from Junior Sous Chef to Head Chef in 2020, and then Executive Chef in 2023 demonstrates his leadership and culinary expertise.

At Cornerstone, James was instrumental in developing bold, contemporary menus using simple, high quality ingredients, helping the restaurant earn accolades such as AA Restaurant of the Year and a Cateys Award.

Prior to this, he refined his skills at the Michelin-starred The Cross at Kenilworth, advancing from Commis Chef to Sous Chef by age 20.

James also gained valuable international experience at the three Michelin starred The French Laundry in California.

In addition to his seafood expertise, James is highly skilled in vegetarian and vegan cooking and is confident across a wide range of cuisines. Now transitioning into the private sector, which will combine his mastery of high-end dishes with his broad culinary knowledge. James, known for being approachable, passionate, organised, clean and tidy, ensures the highest standards of excellence, tailored to individual client preferences.

James loves being a chef as bringing people joy through food is what makes him happy. The creativity, the seasonality, and the challenge of turning simple ingredients into something special maintains his passion. Seeing people connect over a dish he has created makes the hard work all worth while!