The third of four brothers, James was brought up in Kent and was taught to cook by his mother.
After finishing school he studied hotel management and then worked in the kitchens of several well-known restaurants, often with his older brother Chris. He worked his way up through the ranks until he was invited by the Roux brothers to move to the US and work in upstate New York, where he was chef de partie at the Lake Placid Lodge. Within four months he was promoted to junior sous chef, and then transferred to the prestigious Point.
On returning to England James worked for the two Michelin-starred restaurant Lettonie in Bath, for the respected chef Martin Blunos. He moved on to be head chef at Right on the Green in Kent. In 1999, aged 23, James and his brother Chris opened Tanners Restaurant in Plymouth.
James' television career began in 2001 when he and Chris made their first TV appearance. Shortly after that James was recommended by Ainsley Harriott to Ready Steady Cook where he became a regular.
James also continues to appear on Saturday Kitchen and Good Food Live. He recently filmed with his brother Chris for their own series The Tanner Brothers.... Read more.
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