James Wayman was raised on his grandparent's berry farm just outside of Greensboro, North Carolina, where he was introduced to farm to table living. Upon graduating from Johnson & Wales University in 1996, he worked in Providence and outside of Boston before transitioning to Stonington, CT to work as head chef at Water Street Cafe. He then took the Executive Chef position at The River Tavern in Chester, CT, where he developed an affinity for whole animal butchery and a philosophy of sourcing food locally. James carried the farm to table philosophy with him to Oyster Club Restaurant in Mystic, CT where he is now Executive Chef. His daily-changing, seasonal menu is built on a foundation of superior local ingredients and lasting relationships with area purveyors, artisans, farmers, and fisherman.
 
James cooks and consults at more recent projects like Engine Room, known for American comfort food and dry aged burgers, and Grass & Bone, a casual restaurant and neighborhood butcher shop, specializing in whole animal butchery and dry aged meats. You can find James harvesting produce for his restaurant family at Stone Acres Farm, where he serves as President of the Yellow House Education Center. James’ passion for nurturing the culinary community in Southeastern Connecticut has made a significant impact on the local food economy. His restaurants have contributed to a rise in demand for hyper-local, sustainable, seasonal products, and a more thoughtful approach to every day eating.