From working with French pastries to sushi, James Dubose is never far from culinary creativity. James, originally from Savannah, GA, has been the Executive Sushi Chef at Blue Ginger Sushi and Noddles since the on-site restaurant at TIEC from the beginning. The menu at Blue Ginger features many specialty rolls crafted by James—some of which are influenced by his unique background.

“I started creating sushi by accident. I actually went to culinary school for French cuisine and pastry but one of my teachers actually needed help in a hibachi restaurant. I did that for a year before they told me to start learning sushi, which I had no idea how to do. They taught me for a year, and then I was sent to Okinawa for eight months to learn even more. I returned to the states and I have been doing it ever since.”

If you like sushi, be sure to stop by Blue Ginger to meet James and sample his delicious creations that he has developed from his global travels and brought to Tryon. #FacesOfTryon