The Banter

The Guys provide suggestions on what restaurants should do if they don’t have a pastry chef. Mark points out why you should not take dieting tips from Francis.

The Conversation

The Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.

The Inside Track

The Guys dined at James’ place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. 

“ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025

Bio

James London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.

After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.

James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.

Info

Chubby Fish, Charleston, SC

https://www.chubbyfishcharleston.com/

Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbelly

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