James Wayman

James Wayman is executive chef and partner at 85th Day Group, a Mystic, Connecticut based restaurant group and catering company dedicated to building and supporting our regional food community. In addition to serving as executive chef at Oyster Club restaurant, James is also partner and consulting chef at more recent projects, Engine Room, known for global comfort food and dry aged burgers, and Grass & Bone, a casual restaurant and neighborhood butcher shop, specializing in whole animal butchery and dry aged meats.

James’ passion for nurturing the culinary community in Southeastern Connecticut has made a significant impact on the local food economy. His restaurants have contributed to a rise in demand for hyper-local, sustainable, seasonal products, and a more thoughtful approach to every day eating. James’ mission is to continue on this path and make a lasting impact on the broader food system