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James Dry

James is originally from Baton Rouge, Louisiana. He moved to Massachusetts in 2009 and currently lives in Danvers, MA with his wife and four kids. James went to culinary school in New Orleans and worked at the Bourbon House in New Orleans for 3 years. He moved to Massachusetts and worked for Legal SeaFoods for 5 years. He then secured a Sous Chef position at Sonsie on Newbury Street in Boston where he worked for 2 and a half years. He then worked for Oceanaire prior to joining Good N U Hospitality at Local 149.  James’ passion is making people happy through food.  He loves cooking seafood using locally sourced products and creating extraordinary dishes with those ingredients.  He describes his food style as being based on southern cuisine; hearty and comforting food. He enjoys cooking with bold and sometimes spicy ingredients; from tasso in clam chowder to spicy chicken gumbo. “I enjoy using a wide variety of ingredients, locally sourced and from other regions, to create eclectic new dishes!”.

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