Originally from coastal England, James Brownrigg started his culinary career cooking throughout Europe; predominantly the Basque region of Northern Spain. This allowed him to immerse himself in different cultures and cuisines – learning a diverse range of cooking techniques alongside the importance of using in-season, local produce.

James has spent the past decade in Sydney, Australia honing his craft and building on his culinary experience in Europe – overseeing a diverse portfolio of restaurants at The Boathouse Group. Never straying far from the ocean, he spent much of his time in Australia focused on championing sustainable and locally caught seafood.

James relocated to Charleston to join the team at Basic Projects as Culinary Director in 2024; working alongside the culinary teams at Basic Kitchen, Post House and Sullivan’s. Inspired by the seasons and passionate local producers; his focus on fresh, locally sourced ingredients and simple flavors became the foundation of his approach to food.