James is the pastry sous chef at multiple-award-winning and acclaimed Chef Sean Brock’s Flagship restaurant Audrey as well as the pastry sous at Sean Brock’s newest experimental restaurant June. James has over ten years of experience working in the culinary industry, from casual eateries to some of the most influential restaurants in the country. His passion is creating food that is both delicious and sustainable. He loves working with all ingredients but is particularly drawn to seasonal produce and working with what is available now.