James was born and raised in Pittsburgh, Pennsylvania. His culinary training began in the military, followed by an accredited Pastry Apprenticeship at a Five-Star property, Certificate of Specialization and Diploma in Food & Beverage Management and never-ending continuing education classes around the world. He has appeared on the Food Network several times (as a competitor and judge) and was a columnist for Pastry's Best Magazine, writing a column named "The Alternate View." He is a frequent contributor to other trade publications published and distributed worldwide.
He has over 25 years of experience in the culinary industry and most recently was the Executive Pastry Chef for The Cloister Hotel, on Sea Island, Georgia for 9 years. He led 15 Pastry & Baking culinarians in a 24-hour / 7-day per week "scratch" operation that provided baked goods for 12 different food venues and outside catering.
His many awards include being named "Premier Chef of America" recipient of "Best-of-Show," "Most Artistic," "Best Wedding Cake," "Best-of-Pastry," "Best Breads," "Best Gingerbread House," "Best Entremet," "Best Centerpiece" and "Best Dessert" citations. In all, he has earned over 30 medals in professional culinary competitions.
Participating in the first "National Team Baking and Pastry Championship" (2004) held in Atlantic City, New Jersey, James along with his teammate David Ramirez, Executive Pastry Chef at Rosen Shingle Creek Resort in Orlando, Florida, achieved the runner up spot. They received silver medals along with "Best Chocolate and Sugar Centerpiece" and a featured Food Network Challenge episode. James was featured on the Food Network again as a judge of the 2005 "Holiday Cakes" held on St. Simons Island, Georgia.
In July 2005 James was chosen as chocolatier for "Team Lhuillier," that captured top honors at the "National Pastry Team Championship" and was awarded "Best Degustation" and "Best Chocolate Centerpiece" and "Best Chocolate Bon-Bons,"again featured on Food Network programs.
National Champions "Team Lhuillier" became "Team USA 2006" and competed in Phoenix, Arizona at the World Pastry Team Championship against 11 other countries earning the Bronze medal and "Best Entremet." Marking the final appearance of James on the Food Network to date.
James was chosen to represent the United States again as part of Team USA 2009, this time at the Coupe du Monde de la Patisserie, (The World Pastry Cup as it has become known,) held in Lyon, France. The selection process was held November 2007 and the team met monthly to practice in Gaithersburg, Maryland at the L'Academy de Cuisine, one of the finest culinary schools in the United States. The competition was held January 25 & 26, 2009 in conjunction with SIRHA, the 14th International Hotel Catering and Food Trade Exhibition.