No. 95
James London of
Chubby Fish Restaurant
The Banter
The Guys provide suggestions on what restaurants should do if they don’t have a pastry chef. Mark points out why you should not take dieting tips from Francis.
The Conversation
The Restaurant Guys are on location with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.
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James London
James London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.
Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho. After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.
James eventually made it back to Charleston where he opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Apetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and James was a Finalist for Best Chef Southeast by the James Beard Awards in 2024.
THE INSIDE TRACK
The Guys dined at James’ place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle.
“ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,”
James London on The Restaurant Guys Podcast 2025
Michael Stern, Road Scholar,
Talks About Road Food
A Vintage Selection from 2005
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