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. At age 15, he got his first restaurant job and fell in love with cooking. 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, working there with chef-owner Jonathan Rapp for seven years. It was at River Tavern 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’ cooking style is heavily influenced by his voracious study of global food cultures. His menus change each day, constantly evolving as he continues to explore techniques and flavors from all over the world. In recent years, his travel through Thailand and Oaxaca, Mexico, have made a significant impact on his cuisine, the confluence of these cultures serving as inspiration for his latest dinner at the James Beard House. He has been featured in The New York Times, Saveur Magazine, and named Best Chef by the Connecticut Restaurant Association. Oyster Club has been named one of the 101 Best Restaurants in America by The Daily Meal for three consecutive years, and has been featured in Travel + Leisure Magazine, Town & Country Magazine, and on NPR.
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. At home he gardens, cooks over wood fire, and cares for his brood of beloved chickens. Outside of the kitchen, James devotes himself to meditation and practicing martial arts, enjoying the outdoors, often fishing and foraging for wild plants and mushrooms. 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. James mission is to continue on this path and make a lasting impression on the broader food system.