James A. London

1 month ago | gardenandgun.com | Elizabeth Florio |James A. London

James London has cooked in kitchens in New York City and San Francisco and earned James Beard Award nods for his work at his Charleston seafood restaurant, Chubby Fish, but he’s determined to stay humble. In his hands, crème fraîche with shallots, chives, and lemon zest becomes “Fancy Ranch.” He loves caviar but hates its “hoity-toity” reputation. “Whenever we do a caviar presentation, we try to make it really casual and approachable,” he says.