He was sous at Nahm for 2 years, is now sous at Zuma, he's also had the same position at Nobu Berkeley and Mirabelle and has also worked at The Square, so clearly i taught him everything he knows ("boooollllox!" as he would say).
There's some good stuff on there, find it here http://chefchrisjames.blogspot.com/
Let me know if he starts stealing my recipes though.
Chef Chris (he's the one on the left!)
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