James joins FSIC with over 30 years’ experience in the hospitality industry. Originally from Hawaii, James grew up commercial fishing with his family and helping cook for family luaus. This passion for the freshest products and cooking for others guided him to the hospitality industry. Classically trained as a chef, James has worked in every position in the restaurant industry as well as at the executive level. Most recently James was executive Vice President of a restaurant group on the west coast with over 15 brands from QSR to fine dining, overseeing operations, supply chain and R&D.