A childhood peppered with growing vegetables with his green-fingered father, collecting eggs from Clara the chicken, picking fruit from his grandparents trees and bushes, and cooking with his mother laid the foundations for James' love of good food and memorable mealtimes.

Away from home, James worked his way through college and later university in various restaurants. In the kitchen, learning to master everything from a basic roux and traditional sauces to fish cookery. Later in the aptly named restaurant Serendipity, he worked front of house where he learnt the art of service. On leaving university, an ensuing career in interior design lead to work overseas and with that, a greater appreciation of different cultures and food traditions.

Moving to Valencia, Spain in 1999 lead to opening two restaurants. Again, working the kitchen and front of house; creating and serving world dishes. After the second restaurant, James studied nutrition with the sociedad española de nutrición ortomolecular and went on to write Molecules for Dinner to help people understand food at a molecular level and encourage them to eat phytonutrient-dense food.

James continues to live in Valencia with his son Sam and wife Blanca, cooking, writing, and feeding his unceasing curiosity by researching recipes, food culture, and culinary traditions from around the globe.